Jamming!

History:
This is a technique post.

What you need:
Ladle
Huge pot
towels
mason jars with lids etc
tongs
thermometer

OK. First and foremost [I did that correct this time], you always run a risk of bacteria growth from jamming on your own. Be clean, be safe. This post is mostly to talk about how easy it really is to jam, but let me know if you want more information about it.

Use soapy water and clean the jars, lids, tongs. Put the towel on the bottom of the pot. Place everything but the lids in the pot. Fill with water. BOIL for 15ish minutes. Then keep warm until ready to use. Put some of the HOT water in with the lids in a separate bowl. Once your jam is mostly ready, using the tongs pull out the jars and rings from the pot and place on a towel on the counter. Fill with the jam. Leave some room at the top to create the vacuum. Wipe the rims and sides down with a wet paper cloth. Put the top on and then tighten the rings. Put back in the pot of hot water and re-boil for x minutes. It is x because of variations in altitude. I usually go 5-10 minutes extra. Pull out and cool to RT on the counter. I put one in the fridge to use, mark the rest and store in the cabinets.