Step 1

Pour wine into a heavy bottomed pot.

Step 2

Lightly crush the cardamom pods with the side of a rolling pin and add them to the pot. Don't lose any of the little black seeds! Bring the pot to a simmer, then turn off the heat and let steep for 20 minutes.

Step 3

Strain the cardamom from the wine and return the wine to the pan.

Step 4

Mix 1/4 cup of the sugar, the pectin, and 3/4 cup water in a small bowl and stir to combine. Add to the wine and bring to a boil over high heat, whisking constantly.

Step 5

Once the wine is at a boil, add the remaining 1/2 cup sugar, and continue to stir or whisk until the mixture is boiling again. Boil for 2 minutes, stirring all the time.

Step 6

Remove from the heat and skim any foam off the top of the wine. Use a funnel to fill your jelly jars with the hot liquid. I suggest using several smaller jars rather than one or two large ones.

Step 7

Let cool completely at room temperature, then cover and refrigerate for 12 - 24 hours until firm. The jelly will keep in the refrigerator for up to 2 months, I don't recommend freezing.