The only thing I use my steam canner for is to can green beans or other vegetables that don't have any acid content. I have canned tuna when I had fresh albacore.

You are thinking of a pressure canner, they are used for low acid foods. A steam canner is used for high acid, jellies, jams, juices, and pickled products that have vinegar added.

Ditto, you are thinking of a pressure canner, not a steam canner, see the other answer please.

I've never made any jelly using waterbath ????

It is all hot and seals itself.
Freezer jams are really good too. (Strawberry) yum

Have you tried rhubarb & strawberry freezer jam? Both in one jam, it even has pineapple in it.I have a great recipe for it.

I do this as well, only I turn mine over until cooled. Or I use parafin on top of my jelly like my mom did.

If you want to try a good jelly- try the strawberry lemon -recipe is on the pkg insert with 'Ball Original Fruit Pectin' It is better than strawberry rhubarb and EZ to do!!
In agreement with everyone else--just boing bath for jellies -- Have fun it is time to start making jellies

I never water bath my jellys. If a jar doesn't seal it is refrigerated until used or given to a grateful neighbor. I have never lost a jar of jelly in over 40 years of making jelly.