I used Spumante and changed the ratios to 2 cups wine and 3 cups sugar, eliminating the water altogether. The jelly is still "gaggy" sweet with a hint of vinegar aftertaste. There were 4 taste testers in the house at the time. I was the only person that didn't like the taste.
I recently found a really old canning/preserving cookbook at the local library that had a very similar recipe to this one. The only difference was that it called for 2c wine and no water and 3c sugar. This was the first time I had used Certo and was pleased with the results. This jelly set up very fast and was the fastest jelly I've yet to make 5minutes until canning! I highly recommend having everything prepared and ready before you add the Certo. It took a while for the mixture to clear up but once in the jars for about 5-10 minutes it became crystal clear and very pretty. I am planning on using this as Christmas gifts. There was a little extra left over for me but it made 4 half pints. I think it would taste marvelous as a spoonful in the center of a peach sprinkled with brown sugar and baked until the peach is warmed thru (maybe also on top of a grapefruit, orange, apple or pear). Thanks for posting this recipe!
This is a very good jelly which makes a lovely gift, but this ratio is too sweet for me. I used the ratio suggested in two other recipes (#3714 & #78292): 3 c. sugar, 2 c. wine, 3 oz. liquid pectin -- and no water. The jelly set up perfectly, and was still *very* sweet.