Drain the water back into the pot. The jars should still be quite hot. Set them upright on a wooden or cloth-covered surface to dry. While the jars will dry easily from their retained heat, it isn't necessary for them to be bone dry before filling. To prevent breakage due to temperature stress, you should fill the jars while they, and the preserves, are still hot.
Most recipes provide instructions for filling the jars.
However, a good rule of thumb is to fill the jars to within half an inch of the top for freezer storage, or to within a quarter of an inch for either refrigerator or room-temperature storage. Wipe the rims clean with a damp paper towel and seal with lids and rings. Although the rings will loosen as the jars cool, the rings should not be tightened later as the airtight seal could be broken. Therefore, it's important to fully tighten the rings while they're still hot. Set the jars slightly apart and out of drafts until cool.