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If not hot canned with proper jar seals, jelly should be refrigerated or it will get mold eventually. The other thing is that if you have some serviceable non-canning glass jars (they would need to be able to handle boiling jelly poured into them), you could seal them with plain old melted paraffin, like grandma did and I have done. It does work if you make sure to get the hot paraffin onto all the edges for a tight seal. Paraffin is sold in hardware stores.
you can freeze it. i've not yet learned to can, so when i make jam, i store it in small containers in the freezer.