Johnson's Orange Jelly

Source: The Food Preserver, which is produced by the Consumer's Guide organization. It was our very first attempt at making preserves of any kind, and it worked perfectly, so don't be put off if you have no prior experience.

2 (6 ounce) cans frozen orange juice concentrate
1 package powdered fruit pectin (CERTO)
2 1/2 cups water
4 1/2 cups sugar (or a little less, but be careful -
    it won't set if there isn't enough sugar)

Thaw the concentrate. Combine the concentrate, water, and pectin in a LARGE saucepan or preserving kettle. Heat until bubbles begin to form around the edge of the pan. Stir in the sugar and heat to a full rolling boil. Boil hard for ONE minute (see note). Remove from heat immediately and skim off the foam.

Bottle in sterilized hot half-pint (Mason) jars or jelly glasses )one- pint jars seem to work too), filling to within half an inch of the top. Wipe the tops and threads of the jars or glasses, and seal with paraffin or properly sterilized lids.

Place the sealed jars in boiling water for five minutes.

You will know the seal is airtight (and therefore acceptable) if the lid "pops" and goes concave in the center. If this doesn't happen within about 24 hours, the jelly should be kept in the refrigerator and used immediately. Properly sealed jelly can be kept almost indefinitely in a cool dry place.

This jelly may take several days to set. When we made it, some jars set overnight, and others took quite a while. If it doesn't set, the cook-book suggests using it as pancake syrup. The recipe as given is supposed to make 3 or 4 half-pint jars, but we found that it made considerably more than this.

NOTE: some brands of pectin require TWO minutes boiling time. This is indicated on the package.