mixed fruit spread

The world of canning - although we are really jarring, I guess. Katy and Kirsten both start all phone calls and emails with "I have a canning question..."
Katy gave me a jar of pepper-garlic jelly that is absolutely beautiful.
Did the second batch of vegetable soup yesterday, this one with celery because Katy isn't here. The beets, carrots, potatoes, tomatoes, green beans and zucchini are from the garden. Onions and celery are from the store.
Today, took about 8 cups of blackberries, a couple of chopped-up over-the-fence pears, a grated apple, and the Lapin cherries that were still in the fridge, mixed it all together with 4 cups of sugar and cooked it on the woodstove until it got thick.
There's enough salsa and pickles and jam for several years, I think.
I went to all of the second-hand stores and bought all of the pint jars available. Down to about 2 dozen at this point, although there are still great numbers of quart jars in the basement. (I don't use Mom's term "down cellar".)
I really must compost the 30 year old canned zucchini and other stuff from N. Ontario. I'm not going to eat it.
I heartily agree with the caller to the CBC canning show who pointed out that it makes sense to can only what you're going to eat. The hundreds of jars of cherries in the basement attest to the wisdom of that. Don't can it just because it's there, which is why I am refraining from canning the little potatoes. We will just eat them first.