The resulting jars of jam, if processed correctly, can be stored unrefrigerated for long periods. Once opened, a jar must be stored in the refrigerator.
While a canning pot with rack and canning tongs are used, it's easy to make jam without them. Canning jars are necessary - either "Mason" jars or empty cleaned commercial jam-jars with compatible mouths. The jars, lids and bands are readily available at supermarkets, etc.