Make your jelly, pour into the jar, let sit a bit, melt your paraffin and pour gently on top. Do not disturb till solid. Try to keep everything as clean as possible, sterilize your jars good. Take precautions to be sure your jelly doesn't mold. Even then I remember grandmother removing the mold, and we ate the jelly anyway. Just like store bought can get a little mold after you open it and it is left in the frig too long, just removed it and ate. Not the best way to do it but we never knew any different back then. Usually there is so much sugar in jelly or jam it won't spoil. Just my thoughts on the matter.I’d like to learn about using an alternative like that. My little understanding was it was only good for waterbath canning as the pressure canning is too hot and melts it out.