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Prepare glasses and lids and melt paraffin. In large saucepan or Dutch oven, mix well apple juice and fruit pectin. Over high heat, heat mixture, stirring constantly until mixture comes to a rapid boil, immediately stir in sugar. Return mixture to a rapid boil, continue boiling 1 minute, stirring constantly. Remove from heat; stir in few drops red food coloring to tint a pretty color; with metal spoon, skim off foam. Immediately ladle jelly into scalded glasses to within 1/2 inch of tops; into each, quickly pour 1/8 inch hot paraffin to cover jelly completely, spreading paraffin with tip of spoon so it touches all sides of glass. Let stand until paraffin hardens and jelly cools; cover glasses with lids. Store jelly up to 1 year.
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