Look for "Freezer Jam" pectin in the stores and also for the Ball Canning plastic jars/lids made specifically for freezer jams. Fun, very easy and very safe.
Much easier than "canning" jams and jellies, but if you decide to ever try it, don't worry about poisoning anyone. Follow the recipes in the pectin boxes (sugar, no sugar needed, or freezer) EXACTLY and you will have great jams or jellies. The sugar and high acid of the fruits will keep the bacterias away, so you only have to be on the look out for molds that form after being exposed to the air too long. Then you toss.
ALL jams and jellies (except freezer type) must be processed in a Boiling Water Canner. This is important because there are lots of old recipes out there using outdated methods...and people still doing it too (shame on them).
All your jams and Jellies will last a long time in the refrigerator because of the sugar, but not as long as the commercial ones (which have preservatives in them). Weeks if not months is possible.
You might also want to buy a copy of the Ball Blue Book of Preserving which has recipes and instructions for jams, jellies, etc. The book is less than $10 and under $5 from the Ball website.