Instructions: Mix orange juice, lemon juice, and water in a large saucepan. Stir in pectin. Place orange peel, allspice, cloves, and cinnamon sticks loosely in a clean white cloth, tie with a string, and add fruit mixture.

Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute.

Remove from heat. Remove spice bag and skim off foam quickly. Pour jelly immediately into hot sterile canning jars to 1/4-inch from top. Seal, and process 5 minutes in a boiling water bath.

This recipe yields 4 half-pint jars.

Yield: 4 half-pints

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