Orange Juice Jelly

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.

Sterilize the jars and lids in boiling water for at least 5 minutes.

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.

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.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool.

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).