There are three ways to keep jam or preserves: one is to freeze, one is to can in the traditional way (instructions below) and one is to simply pour paraffin over the top of the jam to seal the jars. I like to combine the latter two methods.
The paraffin method has been dissed a lot because it is not as safe by itself as canning is. For years my family used paraffin successfully- there were (maybe a total of 4 or 5 in 20 years) jars that were not usable and it was evident (mold) so we never once got sick. The method is to sterilize jars, fill carefully then pour about 1/2" of melted kitchen paraffin over the jam and let it set up. Then put a canning lid and ring over the top of that. If you live in a humid or warm climate, this is NOT the method to use.
Method: Check jar rims for nicks and cracks- if you find any get rid of those jars. Discard any bent or rusted ring bands. Sterilize the jars, immersing them in water and boiling for 15 minutes, scald the ring bands and lids (I do this in a small pan on the side.) Keep the jars immersed until ready to fill. Keep the lids and rings immersed until ready to use too.
Pour the jam into hot jars, skim off any foam and fill to 3/4" from the jar top. Wipe rims with a damp, VERY CLEAN cloth or paper towel (this is where many people goof by using any old cloth and bacteria gets into the jars.) Pour melted paraffin until you only have 1/8-1/4" left in the jar (make certain there are no bubbles) then carefully place lids on jars and screw down with screw rings. Screw down as tightly as you can. As the jars cool, press you finger on the lids- they will stay down and the process is finished. Do not turn the jars over- keep them straight up.
There is no need to process the jam jars in boiling water for several minutes like canning other foods- the sugar is plenty to preserve the jam.
Keep all home-canned foods in a cool, dark place if you have it.
By the way, when making jam, be aware that it foams up a lot so use a bigger pot than you think you need or you might be cleaning up for weeks!
The paraffin method has been dissed a lot because it is not as safe by itself as canning is. For years my family used paraffin successfully- there were (maybe a total of 4 or 5 in 20 years) jars that were not usable and it was evident (mold) so we never once got sick. The method is to sterilize jars, fill carefully then pour about 1/2" of melted kitchen paraffin over the jam and let it set up. Then put a canning lid and ring over the top of that. If you live in a humid or warm climate, this is NOT the method to use.
Method: Check jar rims for nicks and cracks- if you find any get rid of those jars. Discard any bent or rusted ring bands. Sterilize the jars, immersing them in water and boiling for 15 minutes, scald the ring bands and lids (I do this in a small pan on the side.) Keep the jars immersed until ready to fill. Keep the lids and rings immersed until ready to use too.
Pour the jam into hot jars, skim off any foam and fill to 3/4" from the jar top. Wipe rims with a damp, VERY CLEAN cloth or paper towel (this is where many people goof by using any old cloth and bacteria gets into the jars.) Pour melted paraffin until you only have 1/8-1/4" left in the jar (make certain there are no bubbles) then carefully place lids on jars and screw down with screw rings. Screw down as tightly as you can. As the jars cool, press you finger on the lids- they will stay down and the process is finished. Do not turn the jars over- keep them straight up.
There is no need to process the jam jars in boiling water for several minutes like canning other foods- the sugar is plenty to preserve the jam.
Keep all home-canned foods in a cool, dark place if you have it.
By the way, when making jam, be aware that it foams up a lot so use a bigger pot than you think you need or you might be cleaning up for weeks!