I put my jars in the cold oven, the whole bunch of them, and turn the oven to 200F so that the jars don’t crack from thermal shock when I pour in the hot contents.
It’s SO much easier than sterilizing them on a hot water bath which can still cause cracking because of the thermal shock.
I put the jars in something with sides, like a lasagna pan & put them in the oven. I put the oven on 225 & make sure the jars are at temperature for at least 20 minutes, but they stay in however long it takes to have jelly, tomatoes, chutney or whatever ready to fill. I take them out just before filling with a pair of tongs. I’ve never had a jar crack.
The part I hated most about canning was sterilizing jars in the water bath. Using the oven is so much easier (as you know :-)