This is my total haul of jam from June & July's canning frenzy. Nearly nine dozen jars in all!
That was an intense couple of weeks, while the apricot crop came in. I got a lot of plums and peaches from a friend's tree at about the same time. I had about a week straight where all I was doing, besides working and sleeping, was washing, and sorting fruit, cooking down puree (so it would hold a little longer) and then making batch after batch of jam.

The main goal was to lay in a large store of apricot butter: Dan's favorite, and our house specialty. I put up a LOT of this, mostly in full pint jars. We know we'll go through it quickly enough, so the big jars are OK.
This - the apricot/blackberry - seems to be the favorite among the people who have sampled the jams. I love that, since it seems so particular to our neighborhood: the apricots from our yard, the blackberries from our neighbor across the sheet.
After a few batches of the butter and the apricot/blackberry, I was feeling confident enough to improvise some new flavors: Ginger Peach, Plum/Cardamom, and Plum/Cardamom/Ginger Some new flavors I tried out this year. They were all pretty successful, but the ginger peach is my favorite.
I also made a large batch of the Brandied Apricot Preserves I made last year. It would be good on almost anything, but it's a pretty much perfect crepe filling right out of the jar. Dan's been having fun making crepes as dessert for our family and friends lately. We have a good division of labor in our kitchen. :)