PREHEAT oven to 225ºF. Wash jars and two-piece lids in hot, soapy water and rinse well. Place jars in oven for 10 min., then keep in the oven, with heat turned off, to keep warm. Bring a saucepan, half filled with water to simmer and sterilize lids and filling equipment in boiling water for 15 min. Let stand in hot water until ready to use.
COMBINE wine and garlic in large saucepan. Add sugar; mix well. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat. Boil 1 min., stirring constantly. Remove from heat. Immediately stir in pectin.
POUR immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Serve jelly with crackers.
serving size = 2 Tbsp. (30 mL) jelly + 3 crackers (21 g)