Prepare water bath canners by filling about 1/2 way full with water and heating to just below a boil.
Using a funnel and a ladle, fill clean Mason jars to 1/4 inch headspace.
Wipe the rims of the jars clean with a damp towel and place the canning lid on.
Add the canning lid band and tighten to fingertip tight.
Place jars in a water bath canner and bring to a full rolling boil.
Once the water is boiling, process the jelly for 10 minutes (or 15 minutes if you’re above 1000 ft. elevation).
Turn the canner off and remove the lid.
Let jars sit inside the canner for 10 minutes.
Remove jars using a jar lifter (and a bowl to catch any drips of water) and place on a towel-lined counter to cool completely, undisturbed, for 24 hours.
After 24 hours, remove the bands, check the seals, wipe down any sticky residue and label the jars before storing in the pantry.