1 (6 oz.) can frozen orange tangerine or grape juice concentrate, thawed
2 c. water
1 (1 3/4 oz.) pkg. powdered fruit pectin
3 3/4 c. sugar

Stir juice, water, and pectin in saucepan until pectin is dissolved. Heat to rolling boil over high heat, stirring constantly, about 2 minutes. Add sugar; heat to rolling boil, stirring constantly. Remove from heat. Immediately pour jelly into hot sterilized jars, leaving 1/2 inch head space, wipe rim of jars. Cover with lids. Store in refrigerator no longer than 2 months. About 4 half pints jelly.