Wash berries gently in cold water. Drain; hull. In large bowl, with potato masher, crush berries. Measure 3 2/3 cups.
In large kettle, combine berries, pineapple, lemon juice, and sugar; stir to combine well. Place over high heat; stirring constantly, bring to a full rolling boil. Then boil the mixture hard for 1 minute.
Remove from heat. Stir in pectin. With metal spoon, stir and skim 5 minutes, to cool slightly and prevent floating fruit.
Ladle quickly into 10 6-ounce sterilized jelly glasses. Top each with 1/8-thick layer of melted paraffin. Cool. Makes 10 6-ounce glasses.