1 box powdered fruit pectin
2 c. water
3/4 c. undiluted frozen tangerine juice concentrate (6 oz.)
1/2 tsp. grated lemon peel
2 tbsp. lemon juice
3 1/2 c. sugar
Paraffin

Combine the pectin and water in a large saucepan; mix well. Bring to full rolling boil and boil 1 minute, stirring constantly.

Reduce heat; add the undiluted tangerine juice concentrate, lemon peel and juice, and sugar. Stir and cook until sugar is completely dissolved. Do not boil.

Remove from heat and skim off foam. Ladle into hot sterilized jelly glasses and immediately seal with melted paraffin. Makes 4 (8 ounce) glasses jelly.