Makes about four 1-cup jars
Make today, enjoy tomorrow
1 (750-ml) bottle red wine
3 1/4 cups sugar
1 (3-ounce) envelope liquid pectin
3 tablespoons lemon juice
1/8 teaspoon butter
1. Bring 1 1/4 cups wine to boil in small saucepan over medium-high heat, and cook until reduced to 1/3 cup, 15 to 20 minutes; set aside.
2. 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.
3. Transfer jelly to jars with tight-fitting lids, let cool to room temperature, then cover and refrigerate. Let jelly set for 12 to 24 hours. Jelly can be refrigerated for at least 2 months.
To process for long-term storage: Transfer jelly, while still hot, to hot, sterilized 1-cup jars, leaving 1/4 inch of headspace at top, and process following Canning 101 steps on page 71. Processing times depend on your altitude: 5 minutes for up to 1,000 feet, 10 minutes for 1,001 to 3,000 feet, 15 minutes for 3,001 to 6,000 feet, and 20 minutes for above 6,000 feet. Store in cool, dark place for up to 1 year.