The reasons you process jams and jellies is to destroy mold spores and to prevent fermentation. Also, to get a true vacuum seal. You won't be poisoned. The worst that can happen is the mold or fermentation if there is any spoilage. It won't be like botulism or anything.
Of course, you would see the spoilage of mold or smell the fermentation. Then you would throw it away.

Thanks Linda_lou.

And I also grew up in Western Washington, and lived in Olympia for years. I heard you all had some warm weather this past weekend.

You're fine. Sometimes, if I'm putting together a really complicated or large recipe, it will take me 30 minutes to fill all of my jars (before they all go into the canner). As long as they are still warm/hot, you won't have any problem with jar breakage.

Jams/jellies have a pretty low risk of botulism due to either their high acidity or large amount of sugar.