DH is our jam maker - he uses the bread maker to make it. He got jars from a wholesaler. He had to buy 36, but they are huge and only $1 each. We also preserved olives, so we've made use of a few jars. No issues with sealing here either - we use cooled, hot water sterilised jars, hot jam and seal straight away. The jar is only ⅔ full and still seals fine without upending. Doesn't overly matter though as we eat it straight away and store in the fridge.

We've made various berry jams (with frozen berries), pineapple jam and our latest is orange and lemon marmalade.