For extra glamor, wrap in festive paper and tie with holiday ribbon. 1 pkg. powdered fruit pectin 3 1/2 c. sugar 1 (6 oz.) can frozen orange juice concentrate, thawed

Mix water and pectin in saucepan; bring quickly to full rolling boil; boil hard 1 minute; add sugar and concentrate; stir until dissolved (don't boil).

Remove from heat; pour into hot glasses or jars. Cover with paraffin at once or adjust lids on jars and process in boiling water bath (212 degrees) 5 minutes. Remove from canner and complete seals until less closures are self-sealing type. Makes 5 half pints.

VARIATIONS:

Tangerine Jelly: substitute frozen tangerine juice for orange.

Pineapple Jelly: substitute pineapple juice for orange.