1 can (6 oz.) frozen orange or grape juice concentrate, thawed
2 c. water
1 pkg. (1 3/4 oz.) 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 headspace. Wipe rim of jars. Seal with paraffin or cover with lids. Store in refrigerator no longer than 2 months. Makes about 4 half pints jelly.