Prepare canner, jars, and lids. See The Ball Complete Book of Home Preserving for guidance. If you are using Weck Jars, I do boil the glass jars and lids for at least 10 minutes and put the rubber rings separately in boiling water for 2-3 minutes. After 2-3 minutes, I leave the rings in the hot water until ready to use them.

Chop jalapenos finely. I removed the white pith, which also removed a good number of seeds. I recommend wearing rubber gloves (that you have cleaned well) for this step

Put a plate with 4 spoons in the freezer to be able to check the gel state of your jelly.

Mix 1/2 cup of sugar with a package of pectin.

Add wine to a wide bottom pot; I use a Jam Pan.

Stir in pectin/sugar mix and whisk well until fully dissolved.

Add chopped peppers and remaining sugar and whisk well until sugar is dissolved.

Stirring frequently, bring to a rolling boil that can't be stirred down. Boil hard for 2 minutes.

Turn off heat and add the balsamic vinegar. Stir well.

Put a dollop of jelly on your plate and put back in the freezer for 1 minute. After a minute, if you can push the jelly and it wrinkles, it is done and ready to be canned.

Spoon your jam into hot jars, leaving 1/4 inch headspace if using Ball/Kerr jars or 1/2 inch if using Weck jars

Remove air bubbles and wipe the rim with white vinegar.

Center lid on jar and screw band down until resistance is met, then increase to fingertip tight. Or, if using Weck Jar, place rubber gasket, glass lid and metal clips on the jar.

Place jars in canner, making sure they are completely covered with water by at least one inch.

Cover pot and bring to a boil

Boil for 10 full minutes, or adjust for altitude via Ball Complete Book of Home Preserving. The time to bring your pot to a boil should not be counted in the minute boil time.

Turn heat off, remove lid and let sit for 5 minutes

Remove your jars from the pot and let them sit, undisturbed for 24 hours. Your Ball/Kerr jar lid centers should pop down when sealed and the orange tab on the Weck jars will slightly curve down.

Now...here's where I might have gone off of the USDA reservation a bit...and it's completely up to you on if you want to follow me. Most likely, unless you have been blessed by the canning fairy who skipped over me, your peppers will be floating at the top of your jelly. The USDA would recommend that you just let it be and stir it up when you open the jar. 

Once I knew that my jars had sealed, within a half-hour of removing them from the pot, I shook them a couple of times to disperse the pepper pieces throughout. I chatted with a representative from Ball who told me the risk of doing what I did was that I might cause the seals to break. I checked my seals and they were still intact 24 hours later, so I am not concerned. I am not recommending anything...just telling you what I did.

I'm sure a lawyer would advise me to tell you to do so at your own risk or something to that extent. Consider yourself told.