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
1 ratings

Cook Time: 15 minutes

Total Time: 15 minutes

Category: appetizer, jelly

Cuisine: American

Yield: makes about 3 cups

Serving Size: 1 Tablespoon

Calories per serving: 51

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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62 Comments

  • 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 :)

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