When your jars have cooled, check to see if they are sealed. If yes, the jam should be fine to store on the shelf and to eat. Remove the bands and wash and dry the jars carefully to remove all jam from the outside of the jars before storing.
To prevent boil-over in the future, be sure that the water in the canner is boiling when you put the jars in. You may lose the boil when you put the jars in, so bring the water back to a rolling boil as quickly as possible; then start timing. Make sure to water bath for the correct amount of time. Remove the jars from the water bath when the time is up.
Also, read our more detailed instructions for Water Bath Canning to be sure you are doing it correctly.
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Posted in: 6. Questions About Jam-Making Equipment and Water Bath Canning, 7. Troubleshooting