I generally live a low-carb existence, so I don’t ever have bread at home, so no reason to have jam.
Jams go well with poultry (like turkey and cranberry jelly).
Also two, also not edible. I rarely touch the stuff.
One in the fridge, about three dozen in the pantry, most of which will be given away. And jam season is only getting started.
I wasn’t sure if other people keep a variety of jellies at home. Looks like I’m not the only one that likes a choice in the morning. 
Homemade is usually better. You can use more of the juice and less sugar than commercial.
I’ve never had access to enough fresh berries or fruit to make my own.
I’ve had a craving for peach preserves lately. I friend gave me a couple jars last year. It was so good.
I tried watermelon preserves one time. It’s an acquired taste. LOL
So I just checked we have in the fridge today. I only really like the first two.
Grape
Raspberry
Orange Marmalade
Mango
Just two.
Now, if you wanna talk salad dressings or hot sauces…
mmm
Two, at present, raspberry and peach preserves. There will be a third after my next shopping trip, probably blackberry or mixed berry. Occasionally I get a yen for apple butter.
One jar of pepper jelly.
strawberry preserves, apricot preserves, marmalade, apple jelly, crabapple jelly
Not big on sweets. But blackberry preserves and good butter on a fresh biscuit or baguette with hot coffee is a good occasional breakfast, French-style.
I used to do a delicious grilled chicken glaze made of apricot preserves mixed with olive oil, sherry vinegar, a teaspoon of dried mustard, and crushed red pepper. Start the chicken on a slow flame with just S&P, and spread the glaze on for the last ten minutes. I have to try that again this summer.
None. I’m a hot sauce kinda guy.
I voted three, on a guess. Our condiment shelves are generally a disgrace, and we just did a purge due to the old fridge dying last month. I’m not much on sweets period, and I’m halfheartedly keto-ing, but I’m pretty sure I have a half-jar of sour cherry jam in there, as usual. (Sometimes I mix it up and get blueberry or plum) I know my husband just broke out a jar of something like blood-orange and pepper jelly, and there’s probably something kid-friendly like seedless raspberry or strawberry. Oh wait, I know there’s some marmalade nobody’s touching and I should pitch or put in a sauce. Plus I think we have some Luxardo maraschino cherries.
Now if you had asked about pickledy things…jeez. Too many to count.
BTW, if I end up with a small excess of fruit for whatever reason, I do make a decent homemade jam/conserve/whatever the cool kids are calling it these days. But I don’t go through the whole canning process; I just try to use most of it up with a dessert or two, and the rest gets eaten or tossed in the next couple weeks. I have frozen some with good results also. I just don’t trust myself not to give us all the runs.
Two. One orange-colored, the other a dark purple-red. Homemade. I have no idea what flavor they are. I’ve never opened them. Jam ain’t my jam, I guess.
Sugar-free orange marmalade and sugar-free strawberry preserves. Both gross and disgusting.
strawberry, mixed berry, apricot, homemade cherry x 3 (don’t trust those in the cupboard), green mango, tomato, fig & walnut, watermelon confit, orange marmalade, orange & ginger marmalade, preserved ginger, some spoon sweets, some glacé cherries, 3 jars of my own homemade fruit mince, apple butter, onion marmalade and mint jelly - some 21 jars or so. Some of those are tiny jars, though. And the apricot is in a can, not a jar.
I said 3 - I use jam more than jelly.
My favorites are raspberry and grape - crab apple too if I can find it. My husband usually has blueberry.
Open-face peanut butter and grape jam sandwiches were a staple during my childhood. Still love them.
You can now join The Bestest Boyfriend in the bench reserved for people who say things such as “it’s never worth it to buy a car new unless it’s in December and the closing year’s model” and “you should keep your jam in the fridge unless you go through it in a matter of days”. I buy small jars specifically for that reason, and as a chemist I’ve got pretty decent training in how to avoid contaminating stuff.
One homemade strawberry
One homemade raspberry
one store bought grape
one store bought strawberry (emergency use)
The freezer has at least two dozen jars of homemade strawberry and another eighteen or so of raspberry, subject to giveaways for friends.
I am planning on making some more jam today, I scrumped a few handfuls of crabapples from our HOA’s common area, and then got half a dozen figs from the community garden. That doesn’t sound like much, I know, but the figs are HUGE this year, like softball size… I think they really liked the wet winter. So I’m thinking crabapple-fig-chocolate mint.