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1. Wash jars with hot water and soap and rinse well.  Sterilized the jars by putting them in boiling water for 10 minutes.
2. Prepare the lids according to the manufacturer's directions.
3. Fill canner half full, cover and bring to a boil over high heat.  Also, heat water in another kettle. You will have to time you canner to be ready at the same time as your jars are ready to be sterilized.  This means you might have to close the heat once the water is boiling, prepare your jam and bring back to a boil so that when the water in the canner is hot you will start filling the jars.
4. Prepare your jam.
5. Place the hot jars on a towel so that they don't slip during packing.
6. Use a canning funnel and ladle to pour the jam in the jars.  Leave the headspace required by your recipe (this allows for the lids to seal).
7. Release bubbles or air trapped in the jar by rubbing a silicone or plastic spatula down the jars' sides.
8. Clean jar rims with a damp cloth in order for the lids to seal properly.
9. Cover jars with lids and add screw bands. 
10. Fill each jar and place in the canner which you will cover each time you add a jar.
11. Once all the jars all filled, add boiling water from the kettle until jars are covered by 1 inch.
12. Make sure that jars don't touch in the canner.
13. Cover and boil, following the recipe's timing. 
14. Remove jars with the jar lifter; place them on a rack or a towel leaving space between them for the air to circulate for 12 to 24 hours.
15. Check seal by pressing in the center of each lid.  If the lid doesn't move, the jar is sealed.  If it bounces, it must be used immediately.

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