All the April, May and June showers this year didn't bring good summer fruit. Apricots, wild plums and peaches are plenty juicy, but lacking somewhat in flavor. Also, they rot fast and need to be processed more quickly. One evening, a neighbor brought me a huge crate of apricots he'd just harvested, and told me to use them up within 24 hours. Many had brown spots from a hail storm a couple of days before. Though we love summer fruit, eating several kilos of apricots in a day was clearly unrealistic.
So I made a lot of them into jam (there was also some cake). In fact, all the April, May and June rains this year mean a lot of jam for next winter.
(Note: for the first time ever I'm actually labeling my jam jars. DIY labels take only a few seconds to make, but they are effective, and mean that we won't accidentally open a peach jam jar instead of a apricot one this winter)