I used an already opened bottle of dry wine with big fruit flavor and low tannin, plus a few grinds of fresh pepper to yield a full bodied, jewel-tone jelly made with pectin. Recipe by Jill Warren Lucas.
4 cups strawberries (before trimming)
1 1/2 cups red wine
1 cup water
Freshly ground black pepper
1 package pectin, such as Sure-Jell Classic
1/2 teaspoon butter
4 1/2 cups sugar
Rinse strawberries and blot dry. Trim caps and cut berries in half. Transfer to blender with wine and water; puree. Pour into saucepan. Add several grinds of black pepper and bring to a simmer over medium heat, stirring occasionally, then remove from heat.
Set a jelly bag or colander lined up damp cheesecloth over a large measuring cup or bowl. Pour in warm mixture and allow to drip undisturbed 2 to 3 hours or until liquid measures 3 3/4 cups. Or refrigerate and allow to drip overnight. Resist the temptation to squeeze the bag to make the juice drip faster as it may make the jelly cloudy.
Boil 6 half-pint canning jars to sterilize; leave in warm water until needed.
Pour 3 3/4 cups juice and butter into canning pot. Add 1 package pectin and bring to a boil over medium-high heat, stirring constantly to dissolve pectin. When mixture is at a rolling boil, add all sugar at once and stir well to combine. When mixture again reaches a rolling boil that cannot be stirred down, allow to boil 1 minute longer. Remove from heat and, if necessary, skim foam.
Pour jelly into canning jars, wipe rims clean, then apply lids and screw-on bands. Process 10 minutes in a water bath according to USDA guidelines.