Lemon Jelly

Lemon Jelly (makes ~10 half pint jars)
4 cups lemon juice
7 cups sugar
1 box (2-3 oz pouches) liquid pectin

1.) Prepare canner, jars, and lids.
2.) Slowly bring sugar and lemon juice to a boil, stirring constantly.
3.) Add the liquid pectin and bring back to a rolling boil continuing to stir. Boil for one minute, and then remove from heat. Skim off foam if necessary.
4.) Quickly pour hot jelly into hot jars, leaving ¼ inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase until fingertip tight.
5.) Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove jars, cool and store.