Regardless of whether or not you are going to can this jam to make it shelf stable, it’s a good idea to properly wash and sterilize the jars you will be using. This recipe will make 6 (8-ounce) jars or 3 pint jars, so gather whatever collection of jars you’d like to use and either sterilize them in the dishwasher with the sterilize cycle, or boil them in a pot of boiling water for 10 minutes – this includes the lids and rings too. Let everything air dry.
The next step is to put a small plate or two in the freezer. This is so that you can test the jam when the time comes to know if it has cooked for long enough and will set up in your jars.