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I would bake cookies with jam centres. Or even more fun, some hamantashen for Purim (Feb. 28).

http://www.thekitchn.com/thekitchn/dessert/recipe-hamantaschen-045645

Rachael Ray has a good recipe for chicken, apricot (i guess marmalade would do?) jam and poppy seed.

i was going to suggest cookies too, though savory options sound interesting. you could do a baked brie, with a layer of apricot or plum jam, then wrap the brie in phyllo. sauces for pork or duck. layers between layer cakes. toppings for yogurt.

Jam Roly Poly

http://www.taste.com.au/recipes/6745/jam roly poly

Yes, you can do a chicken breast or pork loin with some jams -- apricot, blackberry -- with enough savory this can be quite good.
Also, the new Grand Central Baking cookbook has (I hear) a recipe for jammers -- essentially biscuits with jam centers. Make a bunch and invite people over for brunch -- they will be gone in seconds.
Or, send the jam to me. I am an addict!

Peanut butter and jam? For months!!

I add jams and such to plain yogurt. Really tasty and economical because you can buy one large container of plain and have many different flavors in what amount you like.

I mix jam into greek yoghurt too.

I make this lovely traditional British Queen of Pudding, sponge at the bottom, jam in the middle and a cloud of warm meringue on top, it's heaven:

http://www.deliaonline.com/recipes/main-ingredient/meringue/queen-of-puddings.html

You can also put a layer of jam in another traditional british cake, the Bakewell tart. The mix of shortcrust pastry, jam and almond filling is my favourite:

http://www.bbcgoodfood.com/recipes/3943/bakewell-tart

I'm on the same wavelength as DrPookie...

Every morning I take a small mason jar of plain yogurt to work and I add a spoonfull of jam, honey, or whatever else is tasty/complementary in the fridge. It's a fantastic ::and cheap:: commuter breakfast.

I would make different flavored honey teas - "sbiten". It's a Russian tea made with honey, jam, and spices. I think this would make a great drink for winter with your boysenberry, cranberry marmalade, not so much with the jalapeno peach. =) that may give you some burn. I guess that would work too, if that's your cup of tea - no pun intended =)

http://www.wikihow.com/Make-Sbiten

I like to use jelly as a glaze for fruit tarts. If you make your own salad dressings, a couple spoonfuls of jam can give a vinaigrette a nice kick.

Reduce one part of each jam and vinegar. Season to taste. Spread sauce over your favorite protein and broil.

For example, I do this with apricot jam and balsamic vinegar. I also add ginger to this. Then I spread it over a whole salmon and broil. (I usually baste a second time a few minutes before it is finished.)

Another one to try would be blackberry jam and apple cider vinegar over chicken...

Rolled out shortbread cookies -- make thumbprints in the circles before you bake them, and drop teaspoonfuls of jam in the middle after they've cooled. My favouritest!

A spoonful of jam stirred into strong black tea or lapsang souchong is a great way to sweeten it.

Fruit leather! Mix 3-4 parts unsweetened apple sauce with 1 part jam. It's not precise - usually I mix a medium-ish jar of apple sauce with one jar of jam. Dehydrate until no longer sticky.

Italian-style jam tarts are designed for jam, not fruit fillings. I googled it for recipes... but originally was turned on to them by Gina DePalma's beautiful Dolce Italiano cookbook.

Don't get excited to use up your jam so quickly. this is only January and you'll have lots of time to work with nice jam. It won't take many "toast and jam, PBJ, or spur of the moment inspirations to use up 7 jars. Have fun.

I ended up with a ton of jam gifts this holiday season in addition to the jam I made myself. I've been using them to marinade/glaze meats.

I've also been experimenting with them in sauces, such as shallot/wine reduction with some huckleberry jam stirred in. Turned out great.

I should have a tea party soon or something.

I took some homemade strawberry and apricot jams from my basement shelves and made kolaches. Best breakfast ever.

Tyler Florence has a great BBQ Ribs recipe. The sauce has some peach or apricot jam in it, but I think substituting the peach jalapeno would be delicious!

(I make the exact recipe from Food Network all the time, to constant raves, great guy food)

Share it. You don't need to eat it all: give it away.

Mix it into plain yogurt! It's great and you can choose how much fruit you want.

Unopened, home canned jam will last at least a year.

I agree with Iona. What's the hurry to use it up? 7 jars isn't really that much jam.

Pork chops - bone in or boneless. Mix jam/jelly and dijon mustard. Salt and pepper, sear both sides, then spoon jam on top, cover, turn heat down, cook til done.

Put some of that jalapeno peach on cream cheese, maybe with some chopped nuts, and eat it as a dip with crackers.

Really, 7 jars ISN'T much. It'll last a long time (home-canned jams last 1-2 years typically), which should adequately handle your toast needs. All the other suggestions are really great too.

For the spicy jam, I find that type works well in salad dressings, though I've been known to put pepper jams in cookies too. Spicy and sweet surprise.

We have almost 700 jars of preserves on our shelf.. many are sauce and pickles but there is indeed a lot of jam. I also am not a breakfast person and it's surprising the alternate uses you can come up with when creative.

A couple ideas not mentioned above...

Cheese is the main purpose I use jam for. Pair your jalapeno peach with brie and you will wish you had more. We do pairing evenings with friends where we serve up to a dozen different cheeses paired with a corresponding jam.

Regifting is another use for it.

Bake it into a bread.

Make a sweet "pizza" - traditional pizza dough with jam added at the end. Easier to cut hot than traditional bread and eat super warm.

Ice cream. Milk shakes.

Of course you can also use them to create an occasion - i.e. a picnic.

Be careful, it can become addictive. If you had told me 3 years ago that we would have the wall of preserves that we do I would have never believed it.

Yes - crostata is the best use of jam, imho.

I'm a fan of using jams in pork and chicken dishes. I make a peach marmelade in the summer to make a pork chop recipe I love. (We seldom get jams and marmelades as gifts, but we also make plenty on our own.)

put it on ice cream - instant sundae.