Does this sound like it?

ORANGE JUICE JELLY
Yield: About 6 six-ounce glasses.

1 box Sure-Jell
2 cups water
3/4 cup (6-ounce can) concentrated Birds Eye Orange Juice
3 1/2 cups (1 1/2 lbs.) sugar

Measure Sure-Jell and water into large saucepan; mix well. Place over high heat, bring to a full rolling boil; boil hard 1 minute, stirring constantly. Reduce heat to low. Add orange juice, sugar. Stir until both are completely dissolved. (Do not boil.) Remove from heat, skim, pour quickly into glasses. Paraffin.

Note: This recipe is old enough to say "paraffin" in the directions. Obviously, we don't do that anymore ;-)

Here is a link that might be useful: Here's Where I Found It

I would add more juice and less water. It does make for an overly sweet jam in my estimation, but you can also spike it up more by adding a small dash of citric acid, which will offest the cloying sweetness. This recipe is for a boiling water bath canning process.

Malna, your recipe sounds very familiar. I do remember that it didn't make a large batch of jam. thanks for the recipe and the web site. Dorothy

I attended a canning class yesterday presented by the Grayson County Extension Office and this is a recipe that was handed out for (uncooked) Orange Jelly:

1 box powdered pectin
2 cups lukewarm water
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 it constantly until the pectin is dissolved. Let it stand for 45 minutes, stirring occasionally, but do not beat.

Thaw the juice by placing the can in cold water. When the juice is thawed, pour it into a 1 quart bowl. Add the lemonjuice and 2 1/2 cups of the sugar. Mix thoroughly. All of the sugar will not dissolve. Add the rmaining 2 1/2 cups of sugar to the dissolved pectin. Stir until all the sugar is dissolved. Mix the juice mixture with the pectin mixture. Stir constantly until all sugar is dissolved.

Pour the mixture into freezer containers or freezer jars, leaving 1/2 inch of headspace. Cover with appropriate lids. Let stand at room tempoerature until the mixture is set (up to 24 hours). Freeze or refrigerate.

Pretty much any fozen juice concentrates will make a decent jelly. Avoid the ones that are not 100% juice, and have things like corn sugar added. Even bottled 100% juices are great to make into jellies. When I make grape, its with fresh grape juice and frozen concentrate. I don't add much sugar or other sweetener as the frozen concentrates are great by themselves.

Ken do you have a recipe?

Thanks to everyone for their replies. I don't think my family will lack for vitamin C as I try out these recipes. I remember my mom making jelly from Welches grape juice. There are so many more juices on the markets today, I look forward to experimenting with several types. We grow red currants and Red Currant and Haberno Pepper jelly is great. I really feel fortunate to have Garden Web and its members as a valuable asset. Thanks to all. Dorothy

No,I have no recipes for any of my canning. Making grape jelly is just so simple, using juice, sugar and pectin, or for me Splenda and Pomona pectin. I like it to be a bit strong and tart so I add a little acid blend (malic, tarteric, and malic acid), which is what grapes also contain. I go by taste, and when I feel its enough of everything, I add the pectin and thats it. The Pomona allows my batches to be as big as 30 cups. I used to give some away and those that got it wanted me to make them quarts of it!