GreatfulB:
I would think that you could do this in a hot water bath. Everything in this has already been cooked, so basically you just want to get as much air out of the jar as possible and get a good seal on the jar. I have jam around here that was made 3 and 4 years ago that never saw a canner. I put the jars in boiling water while the jam is cooking down. The lids go in another pan of hot water. When the jam is done, it gets ladled into the hot jars, the lid and ring go on, and the bottle sits on a towel with the lid side down for 5 minutes, and then is turned right side up. I would contact your County Agriculture Agent and ask them what they think? they are a good resource for this kind of thing.