I sorted out my pot issues last night and am the proud owner of 6 jars of Rhubarb Pineapple jam.
Because I don't have a canning rack, I needed something to keep the jars off the bottom of the pot while I "processed" them (i.e. boiled the full jars to keep nasty germs from growing in the jam). My cooling racks for cookies were too large for the pot. After "studying" the problem last night, I realized that I could use a small Madeleine-type cookie pan to keep the jars off the bottom.
At 9:30pm, I set up the kitchen for jam making and two hours later, I removed my processed cans of Rhubarb Pineapple jam from the pot of boiling water, turned off the stove and went to bed.
I had just shut my eyes when I heard, from the kitchen, the distinct "POP!" of the snap lid sealing.