2 c. wine
3 c. sugar
1 (3 oz.) pkg. liquid fruit pectin

Combine wine and sugar in top of a double boiler; bring to a boil. Reduce heat and cook until sugar dissolves, stirring constantly. Remove from heat and stir in pectin.

Quickly pour jelly into hot sterilized jars, leaving 1/4 inch headspace; cover at once with metal lids and screw on bands. Process in boiling water bath 5 minutes.

Makes 4 half pints. Serve with cream cheese and crackers.