• Bring 1¼ cups wine to boil in small saucepan over medium-high heat, and cook until reduced to 1/3 cup; approximately15 to 20 minutes. Set aside.
• Add remaining wine and sugar to a large saucepan and bring to a boil, stirring frequently. Stir in pectin, lemon juice, and butter, and return to vigorous boil, stirring constantly, for 1 minute.
• Remove from heat and stir in the reduced wine.
• Using hot, sterilized jelly jars, fill jars just to rim; add lid until just tight and let cool to room temperature before refrigerating.
• To be fully set, put in refrigerator to cool overnight. Jelly can be refrigerated for up to 1 month unless processing for longer storage.

To Process in Canner:

• Transfer jelly, while still hot, to hot, sterilized 1-cup jars, leaving ¼-inch headspace. Wipe rims before putting on lids and tighten lids just until snug.

Processing times will depend on your altitude

• 5 minutes for up to 1,000 feet
• 10 minutes for 1,001 to 6,000 feet
• 15 minutes for above 6,000 feet
• Store in cool, dark place for up to 1 year.