Pink Champagne Jelly

2 3/4 cup Rose or white wine or pink Champagne
1 (1 3/4 oz.) box powdered fruit pectin
1 stick cinnamon
3 whole cloves
3 1/2 cup sugar

In 3-quart casserole or 8-cup measure, combine wine, pectin, cinnamon
stick and cloves. Microwave on High 5 to 10 minutes or until boiling, stirring every 3 minutes. Boil 1 minute. Gradually stir in sugar until blended.
Microwave on High 3 to 6 1/2 minutes or until mixture returns to a boil,
stirring carefully every 2 minutes to prevent boil over. Boil 1 minute.
Skim any foam from the top. Pour into hot sterilized 1/2 pint jars. Seal.
In bottom of each hot jelly jar, place sprig of tarragon. Hold in place
with sterilized forks. Pour hot jelly into hot jars. Let jelly stand 10
minutes, then carefully remove forks, being sure not to dislodge tarragon sprigs. Cover and seal. Store in refrigerator to make jelly firm. Serve very cold with meats. Makes 5 (6 ounce) jars.

source: rec.food.recipes