Remove 2 tsp. zest and squeeze 1/2 cup juice from oranges. Remove 1 tsp. zest and squeeze 1/4 cup juice from limes. In a 5- or 6-quart heavy pot combine the zests, juices, and wine. Stir in sugar. Bring to a full rolling boil, stirring constantly to dissolve sugar. Quickly stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Sir in brandy.
Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.