Jam should be allowed to cool slightly for a few minutes just long enough for the fruit to be suspended evenly. Ladle into clean, dry, warm jars filling them to the very top as there will be a slight shrinkage. Cover immediately with a waxed disc. Place the wax side downwards and smooth the disc onto the surface of the jam so that no air bubbles are trapped between the disc and the jam. Wipe the outsides of the jars clean with a hot cloth. Cover the jars straight away when the jam is still hot. Transparent covers look attractive but are not moisture proof, parchment covers are the best.