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Well phooey. Is there any sealers more meant for wet contents like preserves?

I apologize for taking so long to respond to you, bad habit of not checking. When I first seal, I pour the freshly hot contents into the already boiling jars, seal, and put back into the water and leave the heat on so it stays boiling constantly for 10 minutes, then take out. Sometimes the seals...

IIRC 1/4" from the top of the rim. And you're right on the sealing. I heat the jars and lids up while cooking, pour the contents in, seal the jars, put back in boiling water for ten minutes, take out, and let sit for a day.

I keep the jars and lids in a pot of boiling water to bring them to the temperature of the fruit preserves before pouring in. Usually 8oz and 4oz jars. Sorry for not stating earlier, but I do a lot of things with fruits. Preserves, jams, marmalades and the like. I was thinking of buying this to...

I seem to be having a lot of trouble getting my canning to stay properly. I fill the contents to 1/4" from the edge, I water seal them for ten minutes, but sometimes the jar seals still just randomly fail. Would a vacuum sealer work better?