1 3/4 c. ruby port
3/4 c. claret or other dry red wine, such as cabernet Sauvignon
3 c. sugar
1 pouch liquid pectin

In a 3 to 4 quart pan, combine part, claret and sugar. Stir over low heat until sugar is completely dissolved about 5 minutes. Stir in pectin all at once; if foam forms on top, skim it off. Fill prepared, hot jars with jelly to within 1/8 inch of rim.

Firmly screw on lids. You may also pour the jelly into heat tested wine glasses, top with paraffin and give as a gift.