In a 4- or 5-quart Dutch oven combine wine and pectin. Cook and stir over high heat until mixture comes to a full rolling boil. Add honey all at once. Return to boiling. Add butter; boil 2 minutes, stirring constantly. Remove from heat. Quickly skim off foam with metal spoon. Ladle into decorative jars or short tumblers. Cover with plastic wrap; cool completely. Store in refrigerator up to 3 weeks. Makes about 5-1/2 cups (about 6 half-pint jars).

Note: To can jelly for longer keeping, follow cooking directions above. Ladle hot jelly at once into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe jar rims. Adjust lids. Process jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars; cool on wire racks.