Fill one jar at a time. Remove jar from canner and empty hot water back into canner. (Do not dry jar.) Place jar on a tray or towel-covered counter and place a canning funnel in it. Ladel hot jam into hot jar, leaving 1/4 inch headspace. Slide a non-metallic utensil, such as a rubber spatula, down between the jam and the inside of jar two or three times to release air bubbles. Adjust headspace, if necessary, by adding hot jam. With a clean damp cloth or paper towel wipe jam rim and threads to remove any food residue. Using a magnetic or non-metallic utensil, lift hot lid from water and center it on jar. Place screw band on jar, and with your fingers, screw band down evenly and firmly, just until resistance is met, then increase to finger-tip tight. Do not over-tighten or use any tools to apply screw band. Return jar to canner rack and repeat until all jam is used.