Combine wine and pectin in a large pot.

Bring on medium-high heat to a boil and stir frequently.

Lower heat to a simmer and add the sugar while stirring until the sugar is completely dissolved.

Return to a rolling boil and boil for 1 minute. Make sure to stir constantly.

Remove from heat. If necessary, skim off foam that built up on top.

Stir in port wine and vanilla extract.

Ladle hot jelly into hot sterilized jars. Fill them up to just below the rim.

Place lid on top, tighten and turn jars onto their heads for quick consumption and store in the fridge after completely cooled down. Gluhwein jelly can be stored up to 1 month refrigerated. Or place the jars for 5 minutes into a boiling water bath for extended shelf life.