2 c. wine
3 c. sugar
1/2 bottle (6 oz. size) liquid pectin

Mix wine and sugar and bring to a boil. Stir until sugar dissolves. Add Certo; bring to rolling boil (can't be stirred down) for 1 minute. Remove from heat; skim foam.

Pour into 4 sterilized half-pint jars. Cover with thin layer of melted paraffin. NOTE: For a deep red jelly, try Ruby Port or Pinot Noir. A great way of using leftover holiday wine!