2 c. Burgundy wine
3 c. sugar
1/2 bottle liquid fruit pectin

Combine Burgundy and sugar in a Pyrex or stainless 3-quart saucepan. Place over high heat. Stir until sugar is dissolved. Bring to full rolling boil; allow to boil hard 1 minute. Remove from heat. Immediately stir in pectin. Pour quickly into dry, hot, sterilized half-pint tapered jars to within 1/8 inch of top. Seal each jar as filled.