3 1/2 cups red or white wine
1/2 cup fresh lemon juice
1 (2-ounce) package dry pectin
4 1/2 cups white sugar
Combine wine, lemon juice and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam off top if neccessary.
Ladle hot jelly into hot, sterilized jars, leaving 1/2-inch headspace. Tighten with two-piece lids.
Process for 5 mnutes in a boiling water bath. Yields 40 servings.