|yes, that looks like a lot of sugar, but the berries are winning, honest!|
I had 3 sadly whizzled up Meyer lemons in the refrigerator so I juiced those for a little acid insurance (and a zippy taste to my jam). Once it started to look "jammy" - and really, you will know - I pulled it off the stove to a hot pad and filled my sterilized jars. To can, they spend 10 minutes in the water bath canner, plus 15 for my special high-altitude location. I am now wise to the idea of removing the canner from the heat and let it sit, lid off, for 5 minutes before removing my jars to cool unmolested on the counter.
That's it. As easy as that and I saved fruit from a white fuzzy death or consumption by the dog, who loves berries and aren't I excited about that for the someday in my future when I get berry bushes.