Short answer: I recommend taking it to an auto glass shop or a Jeep dealership. If you have the glass already, the installation should be fairly inexpensive.

The procedure is covered in detail in the factory service manual (a very good investment for any do-it-yourself Jeep owner, and not too expensive on ebay). Glass installation is not trivial. I'll try to condense the instructions here:

1. Trim the urethane from the opening, leaving a 3mm level base. Place glass in the opening and make sure it fits and seats against the level urethane. Make alignment marks with a grease pencil

2. Remove the glass to a workbench, lay flat, inside-up.

3. Clean the glass with ammonia-based glass cleaner, then clean outer edge of glass with naphtha

4. Apply molding to perimeter of glass with butt-weld in the molding at the bottom center of the glass.

5. Apply "glass prep" adhesion promotor 1" wide around perimeter of glass, wipe with lint-free cloth until no streaks.

6. Apply "glass primer" 1" wide around perimeter of glass. Allow 3 minutes or more drying time

7. Apply "pinchweld" primer 3/4" wide around the quarter glass fence (on the hard top). Allow 3 minutes or more drying time

8. Apply a 0.4" diameter bead of urethane to the center of the quarter glass fence surface area. (I quoted this instruction directly). Go to step 9 immediately – you only 10-15 minutes before the urethane starts to cure.

9. Align the glass with the grease pencil marks and push inward "until the reveal molding is seated on the hardtop." Don't push so hard that too much adhesive squeezes out.

10. Open windows and liftgate while urethane cures to avoid pressure buildup. Apply 2" masking tape strips every 10". After urethane cures, remove tape strips and water-test.

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Ma Po Tofu
SERVES: 4
ingredients
MARINADE
1 tablespoon oyster-flavored sauce
1 teaspoon cornstarch
1/2 pound ground pork or beef
1 package (14 to 16 ounces) soft or regular tofu, drained
SAUCE
1/3 cup chicken broth
2 tablespoons soy sauce
1 1/2 teaspoons chili garlic sauce
1 teaspoon black bean garlic sauce
1 teaspoon cornstarch
1/2 teaspoon ground toasted Sichuan peppercorns
2 tablespoons cooking oil
2 tablespoons minced garlic
1 fresh red chile pepper, minced

directions
Combine marinade ingredients in a bowl. Add pork and mix well. Let stand for 10 minutes. Cut tofu into 1/2-inch cubes. Combine sauce ingredients in a bowl; set aside.
Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and chile pepper, and cook, stirring, until fragrant, about 10 seconds. Add pork and stir-fry for 2 minutes. Add tofu and sauce. Cook, stirring gently, until tofu is heated through and sauce boils and thickens. Place in a serving bowl and garnish with green onions.
Recipe by Martin Yan