3 1/4 c. sugar
1 c. water
2 tbsp. whole allspice
3 tbsp. lemon juice
1/2 bottle (6 oz.) liquid pectin
1 can (6 oz.) frozen orange-grapefruit juice concentrate, thawed

Prepare jelly glasses. In large kettle, stir together sugar and water until sugar is dissolved. Tie allspice in double-thickness square of cheesecloth; place in sugar-water solution.

Heat to boiling, stirring constantly. Add lemon juice and boil 1 minute. Remove kettle from heat. Remove spice bag. Immediately stir in pectin and orange-grapefruit concentrate. Fill glasses and seal and store.