Air bubbles in my jam

You may have "whipped" the jam by too vigorous a storing and incorporated a lot of air. Shouldn't be a problem if the jars were processed correctly and the jars sealed when cooled.

In my Master Food Preserving class we were taught that bubbles, per se, are not a problem (perhaps unsightly, but not a safety concern). It is only bubbles that move that are a problem. So, watch the bubbles over time. If they move, that indicates some sort of fermentation or other bad thing happening; if not, it just means that next time you'll want to use a knife (plastic -- not metal, to avoid the somewhat unlikely but still there, possibility of thermal shock cracking the glass) and scrape around to remove bubbles before putting the top on and processing. And the truly good news, since it is a fruit conserve you made, your only real risk is spoilage, not poisoning.