(Pour into jars or containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks.)
This is how I processed:
Or you can give the jars a 15 minute water bath and then set the jars on the counter overnight. Mine jars took awhile to seal. I think it was about 2 hours till I heard the last jar pop/seal. I also did see the jam set up well till the next evening and then it was at a perfect thickness.