Grate the rind from one orange and the lemon.

Squeeze the juice from both the orange and lemon.

Peel, section, and chop the remaining orange.

Combine the orange juice, lemon juice, orange rind, lemon rind, chopped orange pulp, sugar, and wine in a large saucepan.

Mix all ingredients well.

Place the saucepan over high heat.

Bring the mixture to a full rolling boil, stirring constantly.

Boil hard for 1 minute, continuing to stir.

Remove the saucepan from the heat.

Immediately stir in the liquid fruit pectin and then the brandy.

Skim off any foam that forms on the surface.

Pour the hot jelly into warm, sterilized jars, filling each jar halfway.

Fill the top half of the jars to 1/4 inch from the rim.

Seal the jars while the jelly is still hot, using sterilized two-piece lids with new centers.