Bring jam to a boil and let slowly bubble, continually stirring. (DO NOT spill in your burner... especially down the vent hole for your oven. It takes a VERY long time to clean out the vent and inside of your oven...not that I would know...)
In the mean time, prepare your jars. You will need two sauce pans... one to boil the jars, and one to boil the lids.
As the jam boils, it will begin to form a layer of "foam" on top. Scoop this off until it no longer forms. You are now ready to pour your jam into your sterilized jars!
Use a funnel and pouring device to fill your jars. Leave half to a quarter inch head space in your jars and seal by placing the hot lids and rings on your jars. Be careful! Everything is very hot (or should be!) so use an oven mit or tea towel.
Because the jam, jars and lids are all very hot, they will seal themselves. Leave sitting on the counter for about 24 hours. Press all of the lids to make sure they are sealed, and then store for the winter!
And there you have it... simple, delicious homemade jam! Hope this is helpful... let me know how your jam turns out!