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1 cup water
3 1/4 cups granulated sugar
3 tablespoons strained lemon juice
1 (3 ounce) pouch liquid fruit pectin
1 (6 ounce) can frozen concentrated orange juice, thawed
Place water in a 6-quart or larger pot and stir in sugar. Place on high heat and, stirring constantly, bring quickly to a full, rolling boil.
Add lemon juice. Boil rapidly for 1 minute.
Remove from heat. Stir in pectin.
Add juice concentrate and mix well.
Skim off foam with a metal spoon, if necessary.
Ladle quickly into hot, sterilized jars, leaving 1/2-inch headspace; seal.
Yield: 4 half-pints
Fruit Canning Recipes