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

Heat 3 cups sugar and 2 cups port wine in top of double boiler, stirring constantly, until sugar is dissolved, about 3 minutes. Remove from heat. Quickly stir in liquid pectin. Immediately pour jelly in hot sterilized jars, leaving 1/2 inch from the rim of jar. Seal lightly. Yield: Four or five 1/2-pints.