Makes four 1-cup jars

Something full-bodied and fruity works best here.

1 (750-ml) bottle red wine
3¼ cups sugar (amount already minimized)
1 (3-ounce) envelope liquid pectin
3 tablespoons lemon juice
⅛ teaspoon butter (to reduce bubbling)

Bring 1¼ cups wine to boil in small saucepan over medium-high heat, and cook until reduced to ⅓ cup, 15 to 20 minutes; set aside. This reduction helps improve the wine flavor.

Bring remaining wine and sugar to boil in large saucepan, stirring frequently. Stir in pectin, lemon juice, and butter, and return to vigorous boil, stirring constantly, for 1 minute. Remove from heat and stir in reserved reduced wine.

Transfer jelly to jars with tight-fitting lids and let cool to room temperature before refrigerating; let jelly set for 12 to 24 hours. Jelly can be refrigerated for up to 1 month.

To Process for Long-Term Storage: Transfer jelly, while still hot, to hot, sterilized 1-cup jars, leaving ¼-inch headspace, and process for 5 minutes (more for higher altitudes). Store in cool, dark place for up to 1 year.

Via http://www.americastestkitchenfeed.com/recipes/homemade-wine-jelly/