Great! thanks for the Info.
Picked them on Sunday so I need to “Pitter Patter” 
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Those look amazing @MunchkinRedux ! Thanks for the deets!
When not using pectin, I always found my self stressing out about cooking it long enough to set, but not long enough to loose the flavor I want. I had settled on one for “jam” from Cooks Illustrated , but it depended on small batches. For me, that’s probably a good thing.
@mig , pan was as you described; large surface area.
For a pound of thinly sliced stone fruit sugar was somewhere between 1 cup (apricots) to 1 1/4 cups (for peaches/nectrarines). Plum was 1 c +2 Tb.
I agree. My entire strategy for peach jam (which I am required to make every year) is: small batch. I use a literal skillet (not a pot) and make just a couple jars at at time.
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Six half-pints of old-school, no-pectin blueberry jam (blueberries, sugar, lemon juice). Our last big berry pick for the season, and probably my last big jamming batch for the year. We might get enough fall raspberries in September for a jar or two, but nothing major, and I still have plenty of apple jelly leftover from last year. I find something about a full jelly cabinet in the fall very satisfying!
As a side: DH made the cabinet for me several years ago. It was designed specifically for half-pint and pint jar storage, and fits perfectly into a very tight corner of our breakfast nook. It matches a couple of pieces we bought from a cabinet maker years ago. I love it. 
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It’s beautiful!
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Oh man, that’s the dream.
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Livin’ it!
I love being retired.
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I bought concord grapes and was going to make a pie from Sweeter Off the Vine by Yossy Areif but noticed a recipe for Concord Grape and Plum Butter. Concorde grapes, blue plums and an apple are cooked with sugar until softened and then put thru the mill i started with the mill but it was taking too long so I used my immersion stick and then put it thru to the mill. Vanilla, cinnamon and lemon juice were added. I cooked till there was a butter consistency. She suggests to keep it in the fridge put i processed the jars. It tastes
very good and will be good with biscuits or scones.
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I have a question. I simmered 3 lids but only used 2 lids. Would you save that extra lid? Up to now i have been discarding them
I always save them, and have never had an issue with them sealing later.
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Same same. I even reuse lids that appear to be in good shape. My failure rate on re-used lids is less than 5%.
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FYI, modern lids don’t need to be simmered. I think the major manufacturers changed the sealing compound to something softer that doesn’t require simmering, just a good hot wash. Check the instructions on the box to be sure, though.
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I save them, but have used them for storage rather than canning. I store those along with the used ones for that purpose, but I would love to try using them for canning.
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Three small jars of grape jam. I should have left well enough alone because the grapes themselves (organic coronation) really didn’t have much flavour, so the jam, while inoffensive, isn’t as delicious as it should be. Ah, well, in a few weeks the seedy, musky grapes growing wild in great, viny swathes will be ripe. They make excellent jam.
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ditto
I may have posted about these before, but Tattler makes reusable canning lids. I like them because the don’t rust. You can also get new/replacement rubber rings to use when the originals wear out.
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I loved the LaParfait jars I had in France…but they hard to find and pricey on this side.
And I made plum jam! Used a Martha Stewart recipe that I have had for ages https://www.food.com/recipe/plum-vanilla-jam-241389. I just used all of the plums in the fridge… closer to 2 lbs: made 3 250 mL jars.
Also took most of the contents of my fridge and freezer over to the new place: I realised that the freezer was mostly frozen fruit, destined to be jam!!
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4 pints of pickled jalapeños and hot cherry peppers. My son loves these so i told him he has to help chop.
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seems like a very respectable trade 
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