January Jelly

Yield: 4 half pints

Ingredients

• 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

Instructions

1. 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.
2. Add lemon juice. Boil rapidly for 1 minute.
3. Remove from heat. Stir in pectin.
4. Add juice concentrate and mix well.
5. Skim off foam with a metal spoon, if necessary.
6. Ladle quickly into hot, sterilized jars, leaving 1/2 inch headspace; seal.