Stir in the lemon juice & sugar. Continue stirring till the sugar dissolves & remove the pan from the heat. Add the remaining 1/2 cup of water & the wine. Refrigerate till the mixture develops a syrup consistency. Add fruits, mix gently & spoon the jelly into a 1 qt mold or smaller molds of choice.
Yes, sugar-free jelly will always have some carbs from the fruit, and sometimes from pectin if that is used. This sugar-free jelly recipe is made with real fruit and uses gelatin to set, so it has just 2 grams of carbs per serving.
Remove from the heat and skim any foam off the top of the wine. Use a funnel to fill your jelly jars with the hot liquid. I suggest using several smaller jars rather than one or two large ones. Let cool completely at room temperature, then cover and refrigerate for 12 - 24 hours until firm.
You can also make this jelly milder by replacing part of the jalapeños with green bell pepper (e.g. 5 jalapeños to 1 medium green bell pepper). Or, for a kid-friendly version, use only green bell peppers. For an elegant variation, replace the vinegar with dry white wine.