I have canned my own jellies & jams for years. I never put them in a bath to process. I just boil the jars & lids. cook down the fruit & cook as the fruit pectin instructs. Then I remove jars from boiling as I full them. Make sure to wipe the top of jar after filling & put hot lid & ring on & tighten down & turn them upside down for about 5 minuets. Then turn them right side up & they will seal on their own. All the years I've made it this way have only had 2 or 3 jars not seal & found the only reason they didn't, the jars had a small chip in the top of them that I didn't catch. I can at least 45 to 50 pints & half pints & sometimes more every year & give to family & friends for Christmas. If I miss a year doing this, everyone complains that they didn't get their jam.