Quickly ladle the cooked jam into the prepared jars.
Fill to within 1/8 inch of the top of the jar.
Wipe the jar rim and threads with a clean cloth to remove any jam.
Retrieve a lid from the hot water bath and place on the jar.
Screw the rim down tightly.
Continue to fill the remaining jars
Place the jars on an elevated rack in the canner.
Lower the rack into water-filled canner.
Water must cover jars by 1 to 2 inches. Add boiling water if necessary.
Cover the canner and bring to a gentle boil.
Process for 10 minutes.
Remove jars from canner and place upright on a towel to cool completely.
After jars cool, check seals by pressing middle of lid with finger.
If lid springs back, jar is not sealed and refrigeration is necessary.
Let jam stand at room temperature for 24 hours.
Store unopened jam in a cool, dry, dark place for up to 1 year.
Refrigerate opened jam for up to 3 weeks.