Hi Ms. Roxie, Well I am thee most definitely, decidedly LAST person you want telling you how to make jam as my ENTIRE batch went moldy or worse
. I did a few things very wrong and I think that taught me more than if I had been lucky and gotten away with it as a first timer. I used Sure-Jel on one batch and Pamona's on another. I believe that these were my foibles:
1) Not long enough processing time with a full boil and enough water covering the top of the jars.
2) I fussed with the lids after they had been processed (tightening).
3) My batches were too large.
4) Tried the low sugar variety right off the bat. It's, in my experience, usually best to stick with a tried and true formula when trying something for the first time (Did I listen to that voice of reason?? Nope).
I think I would also use a real canner/pressure cooker (or whaever) next time because it was really...REALLY painful to lose 15# of strawberries! Just do all of your homework and you will rock the jam! Good luck