Step 1

To begin, prepare your jars and canning tools. Have the jars hot and ready to go.

Step 2

Combine the wine and sugar in a large, non-reactive pot.

Step 3

Slowly heat them together until the sugar is dissolved and the liquid is almost about to boil. Do not boil the wine or it will alter the flavor. This is very important and very tricky!

Step 4

As soon as it is about to boil, remove it from the heat and immediately add the liquid pectin. Stir until it is thoroughly combined.

Step 5

Immediately ladle the jelly into hot half-pint (or quarter pint) canning jars, leaving 1/4 inch of headspace.

Step 6

Wipe the rims of the jars with a damp cloth that has been dipped in white vinegar.

Step 7

Place a lid and ring on the jar and place the jar in the hot water bath or steam canner. Do this with all of the jars.

Step 8

Process the jars for 10 minutes. (See the note about adjusting time for elevation in the article above. Processing times for canning recipes are always give for under 1000 ft elevation. You must make adjustments if you live at a higher environment.)

Step 9

After the jars have processed, turn off the heat, remove the lid of the canner and let the jars rest for 5 minutes.

Step 10

Transfer the jars to a lined surface in a draft-free location and let them sit for 12-24 hours.

Step 11

Remove the rings, test the seals and label the jars. Store them away in the pantry.

Step 12

Enjoy!