1 cup water
3 1/4 cups granulated sugar
3 tablespoons strained lemon juice
1 (3 ounce) pouch liquid fruit pectin
1 (6 ounce) can frozen concentrated
    orange juice, thawed

Place water in a 6-quart or larger pot and stir in sugar. Place on high heat and, stirring constantly, bring quickly to a full, rolling boil. Add lemon juice. Boil rapidly for 1 minute. Remove from heat. Stir in pectin. Add juice concentrate and mix well. Skim off foam with a metal spoon, if necessary. Ladle quickly into hot, sterilized jars, leaving 1/2-inch headspace; seal.

Yields 4 half-pints.