Sterilizing Canning Jars

dalam making jam or some call jelly, some use pectin but i did not.
these are some direction..very important ones when making jam:

Sterilizing canning jars: Wash the containers in hot, soapy water and rinse. Sterilize the jars by boiling them 10 minutes, then keep the jars in hot water until they are used. Keeping them hot will prevent the jars from breaking when filled with the hot product. NOTE: If unsterilized jars are used, the product should be processed for 10 minutes. However, since this additional 5 minutes of processing can result in a weak gel, it’s best to use sterilized jars.

Wash and rinse all canning lids and bands. Treat the lids as directed by the manufacturers. Lids can be used only once.

Processing: All jellied products must be processed in a boiling water bath to prevent mold growth. To process jellied products, pour the boiling product into a hot, sterilized canning jar, leaving ¼-inch headspace. Wipe the jar rim, and close with a treated canning lid and screw band. Place on a rack in a canner filled with boiling water. The water should cover the jars by at least 1 inch. Cover the canner. Bring the water back to a boil and boil gently for 5 minutes. NOTE: If you are at an altitude of 1,000 feet or more, add 1 minute to the processing time for each 1,000 feet of altitude. Then remove the jars to a protected surface and cool away from drafts.

Storage: It is essential that jellied products, especially jelly, be allowed to sit undisturbed for 12 hours after they are made. Moving them could break the gel. After the jellied products have cooled for 12 hours, check the seal, remove the screw band, label and store in a cool, dry, dark place. The shorter the storage time, the better the product. Though most jellied products should keep for a least a year, their flavor and quality begin to decrease within a few months.