Whisk the wine and sugar together in a large heavy pot until the sugar is dissolved. Heat to a boil over medium high heat, whisking often.
Combine the pectin with 3/4 cup waer and mix well until the pectin is dissolved.
Once the wine has come to a boil, whisk in the pectin and continue to cook for 2 minutes (set the timer) stirring or whisking constantly.
Remove from the heat and stir in the jalapenos. Let cool for about 30-40 minutes, stirring once or twice, until the jelly starts to thicken enough so that the peppers remain suspended when you stir. Pour the mixture into clean jars and let cool completely before capping and refrigerating. The jelly will firm up completely as it chills.
Jelly will keep up to a month or more in the refrigerator. Makes just over 3 cups.
To can this recipe you would need to add lemon juice or vinegar for extra acidity, and make sure that your resulting jelly has a ph of 4.6 or below. You can test this with inexpensive ph strips that you can buy online.