Time to make jam!
I'm not going to go into process details here. Your best bet is to follow the same directions I did, which come from the National Center for Home Food Preservation at the University of Georgia. It is a great resource and offers recipes for a wide range of food products -- jams, jellies, pickles, and so on. The link to NCHFP is to the right, in my list of links.
National Center for Home Food Preservation at the University of Georgia: www.uga.edu/nchfp/
Apricot jam, in pint jars.
Strawberry jam, in pint and half-pint jars.
It's still too hot to test. Can't wait!