Our yearly Georgia peach truck order came in and we made preserves tonight. I did a couple batches and was planning on canning them all together at the end. While I was doing the second batch, the lids on the first batch popped and formed a seal (couldn't press down on the lid).

When this happens do you still need to can them in the boiling water? I did, but was curious if the hot jam cooling was enough for form a good seal?

You still need to boil them, but not because of a good seal. You need to boil them because the air space over the jam hasn't been sterilized to an acceptable standard of safety. The extra boil time will make sure there's not even 1 bacteria cell or spore in that air space that could spoil the jam.

Thanks. Makes complete sense. Should've known that. I blame the fact that I was still canning at midnight. This is one of those things that always takes longer than I expect