This is a recipe clipping from a magazine, date is unknown but I’d guess 1950s or 1960s judging from the graphics on the back side. The recipe is typed below as-is.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

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.