For this step you'll need:

• Large Stainless Steel Canning Pot (20qt)
• Hot Water 

It is important to sterilize your jars before canning your jam. When your fruit jam is almost done, fill a large stainless steel canning pot with water and bring the water to a boil. 

For this step you'll need:

• Canning Jars
• Canning Rings And Lids

While you're waiting for your water to boil, collect your glass jars, lids and sealing rings. Always use brand new lids for your glass jars. You can reuse rings in canning just make sure they are free of rust or grime.

For this step you'll need:

• Canning Tongs

A pair of canning tongs (jar lifter) is a must for hot water bath canning. Your hand will hold the flat end and the curved end will grip your cans when placed in the boiling water.

For this step you'll need:

• Oven Mitts
• Canning Tongs
• Magnetic Lid Lifter

When your water is boiling, turn off the heat. With your tongs, grab your cans and place them in the hot water. I would recommend an oven mitt to protect yourself as hot water can splash up and hit your hand. Place your jars side by side in the pot and DO NOT stack them. All jars need to be completely covered by a couple inches of water because if your jars are exposed to the air while the water is boiling, they could explode. After your cans are in the pot, insert your jar lids as well.

Cover your pot and turn the heat back on to high. Let the water boil for about 15 mins. After 15 mins, with your oven mitt and tongs, grab your cans and gently turn them on their side to drain out the water. Set your cans on a clean dish cloth on the counter for them to dry.

To get the metal lids out, use your magnetic lid lifter to pick them up out of the water and set them next to the jars on the dish cloth.

For this step you'll need:

• Your Fruit Jam
• Canning Funnel
• Canning Jars
• Ladle

You glass jars are super hot and the water will evaporate quickly off of them. Let's now get your jar funnel, a spoon (or a ladle), and your fruit jam so we can start jamming! :-)

For this step you'll need:

• Ladle
• Canning Jars
• Canning Funnel

Place the jar funnel in the glass jar. With your spoon, scoop your jam into the jars. Fill up your glass jar to the bottom of the neck. You want to leave a little bit of space at the top.

For this step you'll need:

• Oven Mitts
• Clean Towel

Jamming is messy and sometimes the tops of the jars will get fruit jam all over them. In order to have a proper seal, you will need to clean the tops. Use a paper towel to wipe the top of the jar clean. If you have to hold your jars to do this, remember to put on your oven mitt as the jars and fruit jam are still quite hot.

For this step you'll need:

• Canning Rings And Lids
• Oven Mitts

After your jar tops have been cleaned, place a the lid on the top of the jar and screw the ring around it.

For this step you'll need:

• Oven Mitts
• Canning Tongs 

After your jars have been sealed, grab your oven mitt and tongs and place your jars back into the hot water. Remember to place your jars side by side in the pot and DO NOT stack them. AND, all jars need to be completely covered by water because if your jars are exposed to the air while the water is boiling, they could explode. So be sure that your cans are completely covered by the water. A good couple inches (5 cm+)  is enough.

For this step you'll need:

• Large Stainless Steel Canning Pot (20qt)

Cover your pot, turn the heat on high and let your jars sit in the boiling water for another 15 mins.

For this step you'll need:   

• Clicking Cans  
• Your Appetite :-)

After 15 mins, turn off the heat to your stove and let the cans sit in the hot water for 5 more mins. Then, grab your oven mitt and canning tongs to remove your jars from the hot water and place them on a towel or heat resistant counter top to cool.

As they cool, you will start to hear these clicks in your kitchen over the next hour or so. That sound is the top of the can lids being sucked down from the hot jar cooling. After they've cooled completely, you can double check that the lids have sealed by pressing the middle of the lid down. If it doesn't pop up, it is sealed. If it does pop up, don't worry, just eat that one first. :-) It will last about 2-3 weeks in the fridge. The others should last 2-3 months when stored at a cool room temperature. Congratulations! You're now a "hot water bath" master canner! I hope you enjoy your delicious fruit jam! :-)