Orange Jelly

• 2-1/3 cups water
• 1 can (12 ounces) frozen orange juice concentrate, thawed
• 1 package (1-3/4 ounces) powdered fruit pectin
• 4-1/2 cups sugar

1. Rinse six 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a Dutch oven or large stockpot, combine water, orange juice concentrate and pectin. Cook and stir until mixture comes to a full rolling boil. Add sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly.
2. Remove from heat; skim off foam if necessary. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set. But not longer than 24 hours.
3. Jelly is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jelly in refrigerator before serving.

water, orange juice concentrate, powdered fruit pectin, sugar

Taken from www.tasteofhome.com/recipes/orange-jelly/ (may not work)