2 c. wine (chablis or burgundy)
3 c. sugar (1 1/4 lbs.)
1/2 bottle Certo fruit pectin

Mix wine and sugar in top of double boiler. Stir until sugar dissolves. Remove from heat. Mix Certo in at once. Pour into sterilized jelly glasses.

The original recipe called for the jelly to be covered with 1/8 inch paraffin which is how it was made for many years with success, but new recommendations require the jelly to be processed in a boiling water bath for 10 minutes.

You may skip the processing step if the jelly is to be stored in the refrigerator or freezer, or for the sake of authenticity.