I would give this five stars for taste, but I ran into something that was a real pain. I used white port wine to make the jelly and it ended up having black flecks in it. We read that this may have been pectin that overheated when it hit the bottom of the pan. It seems that if you heat the wine and lemon juice first and then gradually sprinkle in the pectin, it will dissolve before it hits the bottom of the pan, eliminating the black flecks. Next time though, I'm going to use red wine! That said, it tasted marvelous and was very easy to make.
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I would give this five stars for taste, but I ran into something that was a real pain. I used...