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1. In a 5-quart heavy pot combine wine, lemon juice, and pectin. Bring mixture to a full rolling boil, stirring constantly. Stir in sugar and peppercorns. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
2. Ladle hot jelly into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
3. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks, turning and tilting jars every 30 minutes to distribute peppercorns evenly throughout the jelly. Makes 6 half-pints.