Rosé Wine Hot Pepper Jelly




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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!

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…

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!

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.

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!

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
  • Brie
  • Camembert
  • Triple cream

Rosé Wine Hot Pepper Jelly ~ a simple sweet/hot wine jelly that turns cheese and crackers into a gourmet experience. This jelly makes the perfect holiday food gift!

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.

Homemade hot pepper jelly made with Rosé wine ~ the color is lovely and the flavor is fiery!

Homemade Rosé Wine Hot Pepper Jelly ~ the color is lovely and the flavor is fiery!

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.

Homemade Rosé Wine Hot Pepper Jelly

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.

WECK JARS are favorites of mine, you see them over and over again on my blog.  They’re glass jars from Germany, originally developed for canning, but they can be used for so much more.  I have trouble keeping a supply in my kitchen because they have a tendency to ‘go missing’.
They come in lots of shapes and sizes, from the small tulip shaped ones, above, to giant 1 litre or larger bottles for juice, etc.  They’re all glass, with rubber seals and cute little clamps to hold everything tight.  If you’re making hot pepper jelly to serve to give away, these are the perfect jars.
*The View from Great Island is a participant in the Amazon Services LLC Associates Program ~ Your cost is the same, but I earn a small commission from Amazon which helps keep tvfgi cooking!

A gorgeous peachy pink Homemade Rosé Wine Hot Pepper Jelly!

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!


Rosé Wine Hot Pepper Jelly
Rate this recipe
49 ratings

Category: appetizer, jelly

Cuisine: American

Servings: makes about 3 cups

Rosé Wine Hot Pepper Jelly

Ingredients

  • 1 bottle rose wine (750ml)
  • 2 cups sugar
  • I (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)

Instructions

  1. 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.
  2. Combine the pectin with 3/4 cup waer and mix well until the pectin is dissolved.
  3. 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.
  4. 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.
  5. Jelly will keep up to 2 months in the refrigerator. Makes just over 3 cups.

Notes

To can this recipe you would need to add lemon juice for extra acidity, and make sure that your resulting jelly has a ph of 4.6 or below. You can test this with inexpensive ph strips that you can buy online.

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.

 

Don’t forget to pin this Rosé Wine Hot Pepper Jelly

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66 Comments

    Leave a Reply

  • Reply
    Peggy Penn
    March 21, 2019 at 1:08 pm

    How could I make this rose wine jelly not to be so hot I just saw this and would love to try to make some for gifts for Easter but we cannot eat hot spicy foods what are your suggestions

    • Reply
      Sue
      March 21, 2019 at 1:13 pm

      You could just leave out the peppers, Peggy, and it would be lovely.

  • Reply
    Eugenea
    January 5, 2019 at 6:46 pm

    Does the alcohol cook out of the wine?

    • Reply
      Sue
      January 5, 2019 at 6:58 pm

      No, not entirely Eugenea, so this is for adults only.

  • Reply
    Donna
    November 16, 2018 at 2:35 pm

    Would love to make some of this jelly for hostess gifts. What kind of Rose wine do you like to use?
    Thanks!
    Donna

    • Reply
      Sue
      November 16, 2018 at 7:27 pm

      I don’t have a specific brand, Donna, I think you can go with anything you like.

  • Reply
    Franny
    October 8, 2018 at 7:58 am

    This was so much fun to make! It’s beautiful in the jar and will be a great addition to my holiday appetizer plates. Perfect to make when the peppers ripen at the end of the season, the refrigerator shelf life will make it through the holidays. I think this will have to be a new fall tradition!!

  • Reply
    cheryl
    September 22, 2018 at 1:59 am

    I make pepper jelly. It is a holiday favorite of my family. I keep it special by not offering it too often. ?Thank you for this article.

  • Reply
    Julie
    September 14, 2018 at 8:46 am

    I really want to make this but am i able to use a water bath to seal these? Any adjustments necessary? Thank you

    • Reply
      Sue
      September 14, 2018 at 8:59 am

      You will need a certain level of acidity to can food safely, Julie. You would need to add lemon juice, I think about 1/2 cup, and make sure that your resulting jelly has a ph of 4.6 or below. You can test that with inexpensive ph strips that you can buy online.

  • Reply
    Rachael Roberts
    September 8, 2018 at 5:17 am

    I love the idea of this recipe. Is it easy to do a double batch? And if so does the cooking time change ?

    • Reply
      Sue
      September 8, 2018 at 8:15 am

      I haven’t tried to double the batch, Rachael, so I can’t say, sorry! I would be tempted to say just make two batches, because they’re quick. Doubling jam and jelly recipes can be tricky.

      • Reply
        Rachael Roberts
        September 9, 2018 at 4:23 pm

        Thanks sue. And one last question. I made it tonight but we live in Canada so I had to use Certo -which is our pectin here. Have you tried other pectins besides the one you suggested?

  • Reply
    Pam
    August 15, 2018 at 6:17 am

    This was a winner!! My first attempt at a pepper jelly and it turned out great. I followed the recipe as listed, the jelly had good flavor and was not too hot, my co-workers all enjoyed it over a block of cream cheese with some butter crackers.

    • Reply
      Sue
      August 15, 2018 at 7:12 am

      Now you get to experiment with all sorts of different wines, Pam!

  • Reply
    Maria
    August 12, 2018 at 3:40 am

    Hi Sue, I cannot get the pectin you suggest we use. Pectin is available in small clear leaves of 10 grams each that we soak in cold water to soften them up and then put them in hot liquid to dissolve. Can I use them? if yes, how many for each batch. Looking forward to your reply before I make this jelly, thanks.

  • Reply
    Debbie scheanke
    August 7, 2018 at 4:27 pm

    Made your jelly and it was super easy. It fact, it was my first time to make jelly. Question for you: I put the pepper in when it had cooled down approx 30-40 minutes and the peppers were perfect throughout the jelly… is this method of canning suppose to seal and pop? Mine did not. They are in the refrigerator now. If they did not seal, how long will they be good? Now looking for a peach habernaro jelly! Thank you…

  • Reply
    Denise
    July 29, 2018 at 6:23 am

    This looks so good and would make great gifts. Can the jelly be canned in a water bath?

  • Reply
    Susan
    July 23, 2018 at 8:32 am

    Hi Sue,

    I love your recipes! My fiancé and I are going to make your easy hot pepper jelly this weekend and can’t wait to try it!

    Can you can this one as well?

    Thanks for all your wonderful recipes!!! I look forward to receiving your emails!

  • Reply
    Karil
    February 13, 2018 at 3:56 am

    I love your Blog!

    Do you have any ideas of where to purchase SureJell here in Provence, France: The land of rosé and goat cheese?

    • Reply
      Sue
      February 13, 2018 at 6:13 am

      Let me check into that for you Karil, I don’t want you to miss out!

  • Reply
    Alene
    January 28, 2018 at 1:29 pm

    I made this to serve over goat cheese at our New Year’s Eve party. I can’t begin to tell you how many guests asked for the recipe!
    I and everyone else loved it, and it was so easy to make. Thank you for a great recipe!

    • Reply
      Sue
      January 28, 2018 at 1:47 pm

      I’m so happy to hear that, Alene. I love this jelly with goat cheese, and I’m thrilled that you got asked for the recipe.

  • Reply
    Deb
    January 2, 2018 at 7:18 am

    Sue, your recipes were the stars of this years Christmas gift list and dinner! Everyone who received the rose pepper jelly loved it and asked for the recipe. :) Thanks again!

    • Reply
      Sue
      January 2, 2018 at 8:39 am

      I’m especially glad to hear this Deb because I just love that jelly! Everything about it is so distinctive, I’m so glad your friends liked it. I still have one jar left :)

  • Reply
    Tara
    December 20, 2017 at 8:01 pm

    Can I. Can this? So that it doesn’t have to stay refrigerated???

  • Reply
    Diane
    November 24, 2017 at 8:48 am

    Hi Sue! I really enjoy your recipes and your website. I have never made jelly before, so forgive this naive question;). Do I have to sterilize the jars in a canning system, or is it sufficient to just put them in the dishwasher before use… the jelly looks beautiful and I can’t wait to gift it at Xmas! Thank you!

    • Reply
      Sue
      November 24, 2017 at 9:00 am

      It depends on who you talk to, Diane, some people sterilize the jars first, some don’t. If you’re giving them as gifts, I think it would be safer to sterilize them, then you have no doubts. Have fun!

    • Reply
      Tara
      December 20, 2017 at 9:21 pm

      Hmmm I made it and
      It looks great! But if I want to
      Give as Christmas presents it’s hard if it needs to stay refrigerated :-(

      • Reply
        Tara
        December 20, 2017 at 9:29 pm

        Does it have to stay refrigerated then?

  • Reply
    Becky Klemm Griffin
    November 13, 2017 at 7:22 pm

    Do you think this will turn out the same if I use champagne instead of wine? I have a case of champagne left over from my wedding that I want to make hot pepper jelly with, but I want to make sure I have the right recipe.

    • Reply
      Sue
      November 13, 2017 at 7:39 pm

      I think champagne would be really nice…let us know how it turns out.

  • Reply
    grace
    November 9, 2017 at 3:16 pm

    we have jalapenos coming out of our ears and i’ve made SO much pepper jelly! i love this twist. :)

  • Reply
    Krista
    November 9, 2017 at 6:36 am

    I made the recipe the other day…….your instructions were great and it turned out perfectly. I had trouble finding the correct Sure Jell, so when I found it I purchased 2 boxes. I was lucky, because I needed 2 boxes to get the 6 tablespoons……. you might just amend the recipe to warn your readers the recipe takes 2 boxes (with a little leftover)…… I enjoy reading your blog and your creative and delicious recipes……

    • Reply
      Sue
      November 9, 2017 at 7:16 am

      I just updated the recipe to read one box of the low sugar pectin to avoid confusion. That pectin is so great, I try to keep a few boxes around at all times. Glad you liked this!

  • Reply
    monique
    November 7, 2017 at 5:29 am

    Love that color!
    I have to say I love Wecks but..you cannot flip over strawberry jam jars..the old way of preserving..found that out the hard way..leaked everywhere:(Maybe I had a faulty larger jar:(

    • Reply
      Sue
      November 7, 2017 at 6:30 am

      haha, I found out the hard way too, I tried to flip these jars to keep the peppers suspended in my first batch, and they of course leaked. I use my Wecks for small batch refrigerator jams.

  • Reply
    Abbe@This is How I Cook
    November 6, 2017 at 8:07 pm

    My MIL always made the lime green version. Have to say that this has way more appeal. Thanks. I’ll have to surprise her!

    • Reply
      Sue
      November 7, 2017 at 6:31 am

      Green is the only color I haven’t made ~ I’m working on one that will give me that vibrant green without artificial color…haven’t cracked that nut yet ;)

  • Reply
    Liz
    November 6, 2017 at 5:40 pm

    I am not a wine drinker, any recommendations for a brand to use ? I tried a moscato once that I enjoyed, but can’t remember what brand it was since a family member shared it at Christmas!

    • Reply
      Sue
      November 6, 2017 at 5:54 pm

      I would just pick up an inexpensive bottle of rosé, Liz, because between the sugar and the peppers any nuanced flavor will be overshadowed.

  • Reply
    Schatzi49
    November 6, 2017 at 3:17 pm

    I thought I was the only weirdo who bought something for the jar……not the contents. I’m going to make this jelly soon. I just love your posts.

    • Reply
      Sue
      November 6, 2017 at 4:34 pm

      It’s gotten worse, too, because now I can’t resist those tiny individual ($$$) yogurts in the small jars…it’s an illness Schatzi :)

  • Reply
    Mindy Fewless
    November 6, 2017 at 11:50 am

    What a great idea!! I’ll have to try this!

  • Reply
    Barbara Cregier
    November 6, 2017 at 11:08 am

    Can this be made with less sugar?

    • Reply
      Sue
      November 6, 2017 at 11:17 am

      Yes, I made the other wine jelly with less, here and you could do the same with this one.

  • Reply
    Jane
    November 6, 2017 at 10:11 am

    Oh, I love this recipe! I’m pinning it for later as I have a bunch of chillis in my garden that I need to clear before winter comes – thank you!

    • Reply
      Sue
      November 6, 2017 at 11:19 am

      Have fun :)

  • Reply
    Debs
    November 6, 2017 at 9:55 am

    Love this recipe Sue! That colour… I’m not usually a fan of rose, but I’ll get over it with this jelly! It’s lovely.

    • Reply
      Sue
      November 6, 2017 at 9:59 am

      Definitely try it with your favorite white wine, Debs, it will still be fabulous!

  • Reply
    Soniya
    November 6, 2017 at 9:43 am

    Loved the marriage between Rose, wine and peppers!! Looks incredibly tempting !

    • Reply
      Sue
      November 6, 2017 at 9:51 am

      You could absolutely do this with any white or red wine, but the blush is so pretty I couldn’t resist.

  • Reply
    Ayngelina Brogan
    November 6, 2017 at 8:32 am

    This is such a beautiful gift idea. I love the colours in it.

    • Reply
      Sue
      November 6, 2017 at 9:00 am

      Thanks Ayngelina, I love the colors too, and it will look a little different each time you make it depending on your wine and peppers…

  • Reply
    Elaine @ Dishes Delish
    November 6, 2017 at 8:13 am

    I too have been known to buy some food product that I usually don’t need for the jar. I’m glad I’m not alone. I love hot pepper jelly! It reminds me of my grandmother! She used to make it many moons ago. I’m glad for this recipe because now I can make it and feel close to my nana.

    • Reply
      Sue
      November 6, 2017 at 8:24 am

      Oh gosh, my nana didn’t make anything nearly this good, I feel deprived…

  • Reply
    Tricia @ Saving Room for Dessert
    November 6, 2017 at 5:34 am

    I really want to try this gorgeous jelly Sue – with or without the peppers, I bet it would be fantastic!

    • Reply
      Sue
      November 6, 2017 at 6:57 am

      Well, you’re right, it would be fine without the peppers, too, in fact one of my little jars ended up with no peppers because they had all slid into the other jars by the time I filled the last one, and I thought it not only looked really pretty, but still had a very pleasing subtle heat to it.

  • Reply
    Jennifer @ Seasons and Suppers
    November 6, 2017 at 4:48 am

    Wow! That colour is so pretty! I’m a fan of rose wine, so I know I would love this one!

    • Reply
      Sue
      November 6, 2017 at 7:03 am

      I love rosé too, and in fact one of my main objectives in this recipe was to maintain that color!

  • Reply
    Chris Scheuer
    November 6, 2017 at 3:36 am

    What a unique, delicious idea Sue. Pretty little jars of this jelly would make wonderful little gifts for sure!

    • Reply
      Sue
      November 6, 2017 at 7:05 am

      So true, and since you can package it in small jars, you can get a lot of gifts out of one or two batches!

  • Reply
    Angie@Angie's Recipes
    November 6, 2017 at 3:32 am

    Such a pretty and delicious treat! I love mine with goat cheese!

    • Reply
      Sue
      November 6, 2017 at 7:05 am

      Soft silky spreadable goat cheese is my number one choice for this jelly Angie!