To sterilize the jars, wash the jars, lids, and bands in hot, soapy water. Rinse well. Place the empty jars upright on a rack in a large pot or boiling-water canner. Fill the pot and the jars with hot water, making sure the water covers the tops of the jars by at least 1 inch. Bring the water to a boil, and boil the jars for 10 minutes. Carefully remove the hot jars one at a time, draining the water back into the pot. Keep the jars hot until ready to fill. For higher elevations, add 1 additional minute of boiling time for every 1,000 feet above sea level.

In a medium saucepan, combine the wine and sugar. Stir until the sugar is fully dissolved. Bring to a boil over medium-high heat. Boil for 1 minute, stirring as needed. Add the liquid Certo pectin and stir to combine. Bring the mixture back to a boil, and boil for 1 more minute.

Carefully pour the hot jelly into the prepared hot jars. Seal the jars and allow the jelly to cool until set. Store according to your preferred canning or refrigeration method.