Pour water into water bath canner, turn on to heat enough water to cover top of jars by 2 inches.

Place a metal spoon in freezer.

Pour 5 cups juice into stock pot, turn on heat to medium high. Mix 1 cup of sugar with one box of sure-jell, two times, whisking well after each addition into heating juice, whisk in remaining sugar. Bring to a rolling boil that cannot be stirred down. Stir occasionally, WATCH IT, because it will rise fast and boil over (ask me how I know, lawd, it was a mess!) Stir to keep from scorching.

Place jars in hot water to heat, so they’ll be very warm when pouring in jelly. Don’t pour HOT jelly into cool/cold jars, they can break/shatter.

Insert candy thermometer, stir occasionally, until it reaches 220*F., remove spoon from freezer. Dip spoon into boiling juice, let most run off, let drip until there’s one drip that doesn’t fall. Swipe finger across spoon to make sure the jelly is solidifying. If it’s not, cook longer, usually just a couple degrees more.

Water in canner should be hot and steamy.

Once jelly is ready, fill jars, wipe off rim of jar, place lids and rings. Place in canner. Cover. Bring water to a rolling boil. Process for 10 minutes for half pints and 15 minutes for pints. After process time is up, turn off heat, uncover, raise jar rack and let sit for 5 minutes BEFORE transferring to towel covered countertop. Place jars about an inch apart.

Once transferred to towel, let sit for 24 hours before moving. Don’t pick up or shake jars during this time. Check that each jar has sealed. If jar has not sealed, place it in refrigerator and eat it first. Once opened, store in refrigerator.