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

Heat sugar and wine in top of double boiler over rapidly boiling water, stirring constantly, until sugar is dissolved, about 3 minutes. Remove from heat. Quickly stir in pectin. Immediately pour jelly into hot sterilized jars, leaving 1/2 inch space. Wipe rims of jars. Seal as directed. 4 or 5 1/2 pint jars.