Combine juice, water and sugar in a large saucepan. Stir well. Bring to a boil over high heat, stirring constantly. Immediately add pectin and bring to a full, rolling boil. Boil rapidly 1 minute, stirring constantly. Remove from heat, skin and pour into sterilized jars.
This makes a soft jelly which becomes firmer after several weeks. Makes 10-12 6-ounce jars.
A Chinese Export Style French Pot de Creme with a floral decor as well as a band of blue with a black swirl design.