Step 1: Ingredients, Tools & Utensils
2 cups wine (Blackberry in this case)
3 1/4 cups sugar
1 pouch liquid pectin.
The pectin can be found in many supermarkets around the canning supplies, but you may have to hunt around for it. There is dry pectin and liquid pectin. The liquid comes 2 pouches to a box. The recipe uses only one, but this jelly is so good, you'll want to make another batch.
You're going to need 2 big pots, 1 smaller pot, large tongs for lifting jars, something to stir the jelly as it's cooking, canning jars with lids & bands. I used 4 jars, 1/2 pint (1 cup).
Some optional, but handy, tools are a canning rack, a large ladle, jar tongs, and a magnetic lid lifer. Unless you plan on doing a lot more canning, you can do without these.
Step 2: Getting Started
Measure out the wine and sugar. I like to cut top off of the pectin pack & put the pack in a glass or jar near the stove. This way, you can get the pectin quickly when it's needed.