1 box powdered pectin
2 cups lukewarm water
1 6-ounce can frozen orange juice concentrate
4 1/2 cups sugar
1/4 cup fresh lemon juice

Mix the pectin slowly into the lukewarm water in a two-quart mixing bowl. Stir occasionally until completely dissolved. Let stand 45 minutes. (Stir occasionally but do not beat.)

Thaw juice by placing can in cold water. When juice is thawed, pour into a one-quart bowl. Add the lemon juice and 2 1/2 cups of the sugar. Mix thoroughly.

All of the sugar will not dissolve. Add the remaining two cups of sugar to the pectin mixture. Stir constantly until all sugar has dissolved.

Pour into freezer containers or canning jars, leaving 1/2-inch headspace.

Cover with a tight lid. Let stand at room temperature until set (up to 24 hours). Freeze or refrigerate.

Cooks Note: If freezing, use plastic freezer containers or Ball 1/2 pint freezer jars.

Yield: about 6 half-pint jars

Source: University of Georgia in cooperation with the USDA