- 1). Boil your jars and lids in the large pot to disinfect them. Use a clean tongs (you can boil that too if you want to be extra-careful about bacteria) to remove the jars and lids from the water. Place them on a clean towel and allow to dry.
- 2). Spoon your jam balls into the jars, taking care to wipe up all spills on the outside of the jars. In order to prevent bacteria overgrowth, you cannot leave any excess jam on the outside of the jars, or on the edges. Fill the jam to about 1/2 inch from the top of the jar.
- 3). Screw the lids onto the jars and place them in the boiling water bath. Be sure that all jars are submerged in the water. A canning rack is a handy item to have when you need to remove the jars, so if you have one, place the jars on the canning rack.
- 4). Monitor the jars closely and remove them one-by-one, once the lids have "popped." This signals that the lid is sealed. Do not remove the jar if the lid does not pop. If it never does, chances are some jam was stuck to the edge of the lid and made it so the lid could not seal. A jar like that should be discarded or placed in the refrigerator for prompt use.
- 5). Store the cans in a cool, dry place.
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