Mix water and pectin in saucepan; bring quickly to roiling boil; boil hard one minute; add sugar and concentrate; stir until dissolved (don’t boil).

Remove from heat; pour into hot sterilized jars to within 1/8 in from top; seal and allow to cool. Make sure canning lids pop before storing to insure they are sealed.

With the above recipe you can substite tangerine juice or pineapple juice (if you can still find them in the stores).