Hand wash your jars and lids.  You can use the sanitize cycle of your dishwasher if you have one.  Then place jars on a baking sheet and keep in the oven at 180 degrees until ready to use.

Keep the jars sanitized.  Use tongs to handle them.

Sugar is the ingredient that is primarily responsible for thickening.  You need just enough to sweeten yet allow the flavor of the fruit to shine through.

Every jam will need some acid.  This counters some of the sweetness, brings out the flavors, and adds the right amount of texture to the jam.  In most cases, this will come from lemon juice.  Be careful not to add too much.  Start with too little and taste as you build.  Keep in mind that things often taste sweeter when hot than at room temperature.

Pectin is a naturally occurring complex carb in fruit.  It requires sugar and acid to activate.  When activated it allows the jam to thicken as it cools.  At its ripest, most fruit will need very little pectin. Add sparingly.

A great way to test for readiness is the cold spoon test.  Place a few spoons on a small plate in the freezer before you start.  When you think you are ready to can your preserves fill one of the spoons about half full and place in the freezer for 3 minutes.  Take the spoon out and turn it vertically.  If the jam runs slowly, it is ready to be canned.  If not, return the pot to the stove for a couple of minutes and retest.

Be sure to leave 1/4 to 1/2 inch of space at the top of the jar to allow for expansion during the canning process.

After you have filled jars clean the rim carefully.  Nothing should interfere with a good seal.

Only secure as tight as you can with your fingers.  The seal should be loose enough to allow air to escape the jars.

The water should be at least 1 inch over the top of your jars when you start the canning process.