Orange Juice Jelly

Ingredients

• (6 ounce) can sfrozen orange juice concentrate
• 1/2 cup swater
• (1.75 ounce) packagepowdered fruit pectin
• 1/2 cup swhite sugar
• half pint can ning jars with lids and rings

Instructions

1. Place orange juice concentrate, water, and pectin in a saucepan. Bring to a boil over high heat, stirring constantly. Once mixture reaches a boil, add sugar and return to a simmer, stirring constantly. Boil hard for 1 minute, then remove from heat and skim off any scum that has formed at the top.
2. Sterilize the jars and lids in boiling water for at least 5 minutes.
3. Pour jelly into the hot, sterilized jars, filling within 1/2 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids; screw on rings.
4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water, if necessary, until water level is at least 1 inch above the tops of the jars. Bring water to a full boil, cover the pot, and process for 5 minutes.
5. Remove the jars from the stockpot and place onto a cloth covered or wood surface, several inches apart, until cool.
6. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (the lid does not move up or down at all).