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Add onion, garlic, thyme, red pepper, lemon zest and saute over medium heat for about 5 minutes.
Stir in the pectin, white wine, and lemon juice and bring to a full boil.
Add the sugar and then bring back to a full boil over medium heat. Stir for 1 minute and then pull off the heat. Skim any excess foam. Ladle the mixture into warm sterilized jars. Wipe any excess jam off jars and tightly close lids. Store in the refrigerator for a month or so.
Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.