A lot of jams (well, let’s say products sold in the same aisle, often labelled ‘jam’) don’t have the same high sugar content as in the olden days - I find that some of these start to ferment if they’re left unrefrigerated after opening.
True. I was saying there were two ways – use the lids, or use paraffin.
My reading skills sometimes not so much good.
You will not find paraffin recommended as equivalent – or recommended at all – or sometimes even mentioned – by any reputable source of information on canning. It is simply not as good as other methods which are not more difficult nor more expensive. There is no way to check your seal with paraffin, and the seals are fragile and fail frequently.
It is foolish to use paraffin sealing, and incorrect to advocate it.