Rosé Wine Hot Pepper Jelly ~ a simple sweet/hot wine jelly that turns cheese and crackers into a gourmet experience. This pretty homemade hot pepper jelly makes a unique host gift!
It’s amazing that something so elegant can inspire such primitive instincts among friends and family.
Place a little jar of this rosé wine hot pepper jelly out with some cheese and crackers and it’s every man and woman for themselves, be prepared for chaos until every last bit of sweet/hot jelly is scraped from the jar. Best have a back up jar ready…
This is a quick and easy appetizer that is really fun to present…the colors are pretty, and hot pepper jelly is usually a big hit. This one isn’t too too hot, but it’s got a nice kick.
TIP: Jalapeños give this jelly a good hot kick, and I used the whole peppers, seeds and all. If you prefer less heat, leave the seeds and veins out. If you like things even hotter, use Serrano or habanero peppers instead.
I love the sweet color that rosé wine gives to this hot pepper jelly, and it also adds a lovely depth of flavor, the same way the Merlot does in my EASY LOW SUGAR WINE JELLY. My homemade jellies have a really wonderful texture, too, they’re silkier (less stiff) than store bought versions.
Best cheese to serve with hot pepper jelly ~
I like to serve this rosé wine hot pepper jelly with mild creamy cheeses like these, but feel free to experiment with what works best for you!
- Cream cheese
- Creamy goat cheese
- Triple cream
Both wine jelly recipes are made in just minutes, and if you can boil water, you can make this jelly, I promise. Just be sure to use the correct pectin. It’s called Sure-Jell For Less or No Sugar Needed Recipes, and it comes in the pink box. This pectin insures a reliably firm set to your jelly.
How to prevent your peppers from floating to the top of the jelly ~
When you make a jelly with solids like minced peppers in it you will have the issue of the peppers floating to the top of the liquid. What I like to do is let the jelly cool for 30-40 minutes or so in the pot before attempting to bottle it. This way the jelly will start to thicken, and you can stir the peppers into it so that they will stay suspended. Fill your bottles and voila ~ perfectly dispersed peppers.
A note about jars ~
Have a mentioned that I have a thing for little jars? I collect pretty canning jars, I buy jars in thrift stores, and I recycle my condiment jars. I’ve even been known to buy a mustard just because it’s in a pretty jar. I know, kind of strange. But in the end I’ve always got a collection perfect for any small batch recipe like this one. The little cutie above is a recycled yogurt jar that just happens to be the exact right size for my small Weck jar lids.
TIP: I like to use smaller jars for hot pepper jelly ~ it works perfectly for adding to a cheese plate, and you can keep the rest fresh in the fridge for another day.
Rosé Wine Hot Pepper Jelly
- 1 bottle rose wine (750ml)
- 2 cups sugar
- 1.75 ounce package Sure-Jell for Less or No Sugar Needed Recipes (be sure to use this one, in the pink box)
- 2 jalapeno peppers stems trimmed, and minced (seeds and all)
- Whisk the wine and sugar together in a large heavy pot until the sugar is dissolved. Heat to a boil over medium high heat, whisking often.
- Combine the pectin with 3/4 cup waer and mix well until the pectin is dissolved.
- Once the wine has come to a boil, whisk in the pectin and continue to cook for 2 minutes (set the timer) stirring or whisking constantly.
- Remove from the heat and stir in the jalapenos. Let cool for about 30-40 minutes, stirring once or twice, until the jelly starts to thicken enough so that the peppers remain suspended when you stir. Pour the mixture into clean jars and let cool completely before capping and refrigerating. The jelly will firm up completely as it chills.
- Jelly will keep up to 2 months in the refrigerator. Makes just over 3 cups.
notes and variations
Make it your own ~
- Use a white wine instead of rosé.
- If you can find red jalapeños they would be very pretty!
- Add 1/2 cup of vinegar (any white variety) to the wine if you like your hot pepper jelly with a tangier taste.
- If you’d like a clear pink jelly, cook the jalapenos with the wine, and then strain before bottling.