• Prepare canner, jars, and lids. See The Ball Complete Book of Home Preserving for guidance.
• Place a saucer with 3 spoons in the freezer
• Peel orange, ensuring that you don't get the bitter pith.
• Crush nutmeg and cardamom (if using)
  
• Place mulling spices in a mulling spice ball or wrap in cheesecloth.
  
• Combine wine and spices in a large pot and bring to a boil. Cover and simmer at very low heat for 1 hour.
• Your wine will evaporate at around 170°, so keep the temperature low and the pot covered. Some will still evaporate, which is fine as we account for that.
• At the end of the hour, remove the spices and measure your wine. You need 6 cups, so add enough brandy to get you to the 6 cups.
  
• Add the reduced wine back to the pot. Do not place over any heat yet.
• Measure out 3 1/2 cups of sugar. Remove 1/4 of a cup of the measured out sugar and combine it with the pectin in a small bowl.
• Add the sugar/pectin mixture to the wine and bring mixture to a full rolling boil stirring constantly until the wine cannot be stirred down. Do not over boil.
• Stir in remaining sugar and return to full rolling boil and boil for exactly 1 minute. Do not overboil.
• Using the spoons in your freezer, test for doneness at the 1-minute mark.

To Test For Doneness

• Put a small dollop of jam on one of your frozen teaspoons and return it back to the freezer for 3-4 minutes, until the bottom of the spoon is cool
• If when you push it with your finger it wrinkles a bit it is done.

To Water Bath Process

• Spoon your jam immediately into hot jars, leaving 1/4 inch headspace
• Remove air bubbles and wipe the rim with white vinegar
• Center lid on the jar
• Screw band down until resistance is met, then increase to fingertip tight.
• Place jars in canner, making sure they are completely covered with water by 2". Add additional boiling water as needed to raise the water level.
• Cover canner and bring water to a gentle boil. Process for 5 minutes, adjusting time as necessary for elevation. (see notes)
• Remove jars and place upright on a rack to allow to cool completely.
• Refrigerate any jars that did not seal