Wine Jelly
rec.food.preserving/Sherri Vaughn (1995)

Here's a recipe for wine jelly from an old Sunset magazine that's absolutely wonderful. The darker red the wine, the fruitier the jelly seems to be. Several jars of different types of wine in a basket with freshly baked bread makes a fabulous Christmas gift.

2 cups wine
3 1/4 cups sugar
1 (3 oz.) package liquid pectin

In a 5-6 quart pan, mix wine with sugar; bring to full rolling boil over high heat, stirring constantly. Stir in pectin. Return to boil and cook exactly 1 minute, stirring constantly. Remove from heat; skim off foam.

Ladle into jars, leaving 1/4-inch headspace. Wipe rims clean. Put lids and bands on jars.

Place jars on rack in 180F degree water. Maintain temperature 10 minutes (do not cover pan). Lift jars from water; set on towel till cool.

Store in a cool, dark place up to 2 years; refrigerate opened jars.

d'Avid:
For a variation try using white wine - but cut down the sugar by about 1/4 and add your favorite herb - White wine and tarragon is my favorite.

Port makes a good jelly using a standard red-wine recipe.