Sure! Make sure you start with properly sterilized equipment. Ladle the hot jam into jars, leaving at least ¼ inch of headspace. Tighten the lids, then submerge entirely in water. Bring to a boil for 15 minutes, then remove the jars. Allow them to cool — any lids that don’t suck in after coming to room temp are not appropriate for storing on the shelf and should be refrigerated and used within a month.