Boil jam (always stirring) until it is thick enough to coat the spoon. Ladle hot jam into CLEAN and WARM canning jars (any size). Leave 1/4" of space at the top of the jars (headspace).
Clean the rims of any jam, place 2 piece canning lids onto jar and gently tighten. Place in a LARGE pot of almost boiling water (make sure jars are covered by about 2" of water).
Increase heat and once water is boiling, set a timer for 15 minutes. After 15 min. turn off the heat and remove jars from water (set on a towel on the counter). Let cool before moving.