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

Prepare glasses as directed for Quick Preserves. In saucepan, stir juice, pectin and water until pectin is dissolved. Stirring constantly, cook over high heat about 2 minutes or until mixture comes to rolling boil. Add sugar; heat to rolling boil, stirring constantly. Remove from heat; immediately skim off foam.

About 5 minutes before end of jelly cooking, remove glasses from hot water; invert on clean towel. Keep out of draft. Glasses should be hot and dry when filled. Fill 1 glass at a time to within 1 inch of top.

Cover hot jelly immediately with 1/8-inch layer of hot paraffin. Paraffin must touch sides of glasses and be even. Prick any bubbles that appear on paraffing. When hard, check seal. Store covered in refrigerator no longer than 2 months. 4 (8 ounce) glasses.