Summer Peach and Apricot Jams

Nothing says summer like homemade jam! I love the process of canning--it makes me feel like I'm in on some old-fashioned secret. While this recipe is not in the Art & Soul of Baking, I thought it would be fun to share. I used a bounty of fresh peaches and apricots from the little market downstairs along with a TON of sugar. I decided to make these batches the "old-fashioned" way, without additional pectin. After simmering and boiling the fruit for 30 minutes, I ladled the jam into sterile jars and processed them in a hot water bath for 10 minutes. It's that easy! Hmmmm, now what to make using the jam....