2 c. port wine
3 c. honey
1/8 tsp. cinnamon
1/8 tsp. cloves
3 oz. liquid pectin or 1 c. apple pectin

Combine wine, honey, cinnamon and cloves and bring to a full rolling boil. Add the pectin and again bring to a good boil. Cook at this temperature for 2 minutes, stirring constantly. Remove pan from heat and skim with a metal spoon. Pour into hot sterilized jars. Seal and let stand at room temperature until jelly has set, about 24 hours. Yield: 8 half-pints.