buzzgirly yeah I put the jars in whe I make the jam and so they're nice and warm and clean for the jam. And for me the key is speed when it's done.
So warm jars put out onto wooden board, funnel or big spoon ready with paper towels and something to help you hold hot jars, jam in quickly (but carefully it hurts you otherwise!) wax seals on, clean up inside of jar Still exposed (with damp paper towels) and rim and thread so no rogue jam to go mouldy and then lids on. I do a couple of jars at a time til they have kids on then start on more jars.
It's only how I do it but I find it helpful to get organised in this way.
Jam especially with berries takes no time at all. If I make blackberry and apple (my particular favourite) I cook the apple first to soften it then add blackberries later so it takes a bit longer.
If making strawberry jam you can go for chunky but at present due to the whims of my three year old I'm mashing it blending the strawberries after warming but before adding sugar. It makes a smoother consistency.
But it's just how I do things and I never follow recipes just tend to match weight of fruit with weight of sugar and if it's a low pectin fruit like strawberries I sometimes will use jam sugar which has added pectin bur more usually add lemon juice to help it set.
Now marmalade is another matter - I use a recipe them and it tajes overnight soaking if the fruit then hours of cooking to soften the peek. But then it's the same process as jam. But probably best to start with jam. Not that I did!!!!
Hope this helps and let us know how you get on!!