Apple jelly – feedback on my process?

I'm back!
I produced my first batch of apple jelly using the recipe from NCHFP found here
https://nchfp.uga.edu/how/make-jam-jelly/jellies/apple-jelly-without-pectin/

I did use the suggested 3lbs of apples to extract juice however my yield was shy of 1000mL and I had to top up the difference with store bought. I did keep in mind this may potentially affect my set given the treatment process could impact natural pectin.

I refrigerated the juice overnight and did the second part of the protocol the next day.

I used my candy thermometer and the cold spoon method to determine when the boiling mixture was ready to be poured into the hot jars (bernardin 125mL).

I mistakenly poured all my jars before realizing they would definitely not fit in my stock pot and jar holder.
I kept the remaining jars hot in close to boiling water baths while I water bath canned in batches.

I used my thermometer to ensure the water maintained temperature and used the appropriate boiling time for my elevation (10mins).

Out of 10 jars, one did not properly seal during water bath and was marked with an "x".

I tightened them "finger tight" which by my interpretation feels just until it's not moving when I am tightening with my finger tips but not forcing as hard as I can.

This did result in all the rings being loose when I removed the cans from processing however this appears to be a common thing due to expansion of the metal?

I did not tighten them upon removal.

The jars are on a cooling rack, undisturbed for the next 12 to 24 hours as I anxiously determine if they will set and see if they seal.

I do not have an actual canner, I have a glass/ceramic flat top stove but used my stock pot and a can rack and can tongs that worked quite well.

If this is successful and if this seems like a safe recipe and process I will repeat it when my siberian crab apples are ripe. Anything I should change for next time?