1) Sterilize jars: boil 10min, keep hot until filling. 2) Heat lids in hot (not boiling) water. 3) Fill jars hot, upright, 1/4in headspace. 4) Remove air bubbles with spatula/chopstick around inside edge. 5) Wipe rim clean of residue. 6) Lid + ring finger-tight. 7) Process in boiling water bath, jars submerged 1-2in over top, boiling the whole time: 10min under 1000ft, 15min 1001-6000ft, 20min above 6000ft (at 5,500ft use ~20min per USDA elevation adjustment). 8) Off heat, sit 5min in water, remove to towel. 9) Don't touch lids 12-24hrs - listen for pings. 10) Check seals next day: lid concave, doesn't flex when pressed. Unsealed jars go in fridge, eat within a few weeks. Sugar note: sugar lowers water activity but the boiling-water processing step is what makes it safely shelf-stable long term and creates the vacuum seal. General reference - applies to any canning recipe, not just jam.