Hello r/Canning
​
I’ve been reading through the sidebar and the helpful resources listed there and wanted to get feedback on my plan for my first attempt at water-bath canning.
​
I have purchased these [jars/lids/rings](https://www.target.com/p/ball-12ct-4oz-quilted-crystal-jelly-jar-with-lid-and-band-regular-mouth/-/A-50624171?ref=tgt_adv_xsp&AFID=google&fndsrc=tgtao&DFA=71700000012577556&CPNG=PLA_Kitchen_Priority%2BShopping%7CKitchen_Ecomm_Home&adgroup=Kitchen_Best+Sellers&LID=700000001170770pgs&LNM=PRODUCT_GROUP&network=g&device=c&location=9005889&targetid=pla-313150004578&ds_rl=1246978&ds_rl=1247068&gad_source=1&gclid=Cj0KCQiAyeWrBhDDARIsAGP1mWSw3XPmPzMhMBOlE1dGHQsK-yLPnH6FJT01_3MrCZsm5DfdI7pemYMaAmZUEALw_wcB&gclsrc=aw.ds).
(Ball brand 4oz Quilted Crystal Jelly Jars)
I have selected this [recipe](https://www.ballmasonjars.com/blog?cid=cranberry-orange-pear-jam).
(Cranberry Orange Pear Jam)
The recipe states that it makes 6, 8oz jars. So my math tells me that it will make 12, 4oz jars. I know that jar size is important when canning, but it is my understanding that it is ok to go smaller with jars, just not larger. Is that the case?
Do I need to adjust my processing time because of the jar size?
​
I live in a location that is 1,100 ft above sea level, according to this [SD Extension office page](https://extension.sdstate.edu/altitude-adjustments-home-canning), I need to increase my processing time by 5 minutes. Is that the correct interpretation?
​
Finally, the recipe does not call for pectin, so I am assuming that the naturally occurring pectin in the cranberries is sufficient to set the jam. I just want to make sure I’m not missing a step/ingredient that is obvious to experienced canners.
​
Any advice/ answers are appreciated.
​
​
​
by brinleyk87