(If you plan to store in your fridge) Wash the jars with warm soapy water and dry thoroughly.(If you're canning your jelly) Add the jelly jars to a large stockpot with a canning rack in the bottom. Cover by at least one inch with water. Bring to a boil for at least 10 minutes.Wash the lids and bands with soap and water. Rinse thoroughly.
Combine the wine, lemon juice, pectin, an butter in a medium stockpot and bring to a boil, stirring constantly. Slowly add the sugar while stirring, then bring to a hard boil for a full minute, continuing to stir constantly. Remove from heat, then skim the foam off the top and discard (if necessary).
(If you plan to store in your fridge) Let the wine cool for ten minutes, then stir thoroughly and pour into the clean jars, leaving about 1/2-inch of headspace. Add lids and screw on the bands fingertip-tight.(If you're canning your jelly) Carefully remove the hot jars from your canning pot (dumping the water in the jars back into the pot). Place on a towel on your countertop. Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Add the lids and screw on the bands fingertip-tight. Process in your canning pot according to the elevation chart above. Once processed, turn off the heat, and let cool for 10-minutes. Transfer to a towel on your countertop to cool further.
(If you plan to store in your fridge) Once cooled to room temperature, transfer to your refrigerator. (If you're canning your jelly) Test that the lids have sealed according to the instructions above, then store in a cool, dark place.
Let set for 12-24 hours before using.
Refrigerated, unprocessed wine jelly will last up to four months in your refrigerator. Properly processed wine jelly will last up to a year in your pantry.