Sterilize jars: Using rubber-coated canning tongs, place jars in a large pot fitted with a rack at the bottom, making certain that the jars do not touch each other or the sides of the pot. Cover with at least 2 inches of water. Bring water to a boil, and boil jars for 10 minutes. Remove jars with tongs, and place them upside down on a clean kitchen towel to dry completely. Wash lids in hot, soapy water, and place on a kitchen towel to dry.
Use a liquid measuring cup to pour jam into sterilized jars, leaving 1/4-inch headspace. Wipe rim of jar clean, and top with a lid, sealant-side down; screw band just to the point of resistance. Place jars upside down on a clean kitchen towel for 5 minutes. Turn right side up, and allow to cool completely.
This recipe yields about 7 eight-ounce jars.
Yield: 7 half-pints