Add the pectin to the liquid and bring to a boil, then add all of the sugar at once, stirring carefully but quickly. Bring to a rolling boil for one minute, stirring constantly, then remove from heat. Remove as much foam as you can from the top, otherwise, you have funky white clouds in you jelly. Stir for a few minutes, until the mixture starts to cool, then pour into hot, clean jars for canning. Jelly jars with their lids work wonderfully for this. Seal jars. Either by attaching a sealing lid and boil water bath for 15 minutes or with parafin wax. Both work great
Or you can simply do this. Let your jelly stand for one hour in the jars, then put them in the fridge to hasten their setting. Depending on the size of your jars, you should have edible jelly one hour after putting them in the fridge.