1 (2 1/2 oz.) box Sure-Jell powdered pectin
2 c. water
1 (6 oz.) can frozen concentrated orange juice, thawed
2 1/2 c. sugar
3/4 c. honey

Measure pectin and water into large saucepan and mix well. Place over high heat and bring to full rolling boil, boil hard 1 minute, stirring constantly. Reduce heat to low. Add thawed orange juice, sugar and honey. Stir until sugar is completely dissolved but do not boil. Remove from heat. Skim off foam. Pour quickly into sterilized glasses.

PARAFFIN TOPPING:

In pouring paraffin top on jams and jellies, first coat with a thin layer, then layer a piece of string across the finished coating. Let the end of the string hang over the glass. Then add more paraffin. To remove paraffin, pull string and it comes off in one piece.