Rosé Wine Hot Pepper Jelly is a simple sweet/hot wine jelly that turns cheese and crackers into a gourmet experience. This pretty homemade hot pepper jelly makes the perfect easy appetizer and a unique host gift!
rosé wine hot pepper jelly is a favorite appetizer
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 makes a light, elegant jelly
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. Perfect for spreading!
ingredients for rosé wine jelly
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.
rosé wine ~ use any wine you enjoy drinking. Remember that the flavor will be intensified in this jelly, so use something you love!
sugar ~ gives a lovely sweet/hot dimension to the jelly.
pectin ~ be sure to use the correct pectin, above.
peppers ~ jalapeño peppers provide just the right level of heat for this jelly. Jalapeños give this jelly a moderately 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.
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! You can serve with one or two cheeses, or set your jelly in the center of an elaborate cheese board.
- Cream cheese
- Creamy goat cheese
- Brie
- Camembert
- Triple cream
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.
You can also cap the jars and give them the occasional shake as they cool.
A note about my 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.
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.
wine jelly faqs
Yes, I make this wine jelly with a whole bottle of wine, and while some of the alcohol burns off during cooking, much of it remains, so this is for adults only.
I’ve used rosé , but any type of wine will work. Keep in mind, the better the wine, the better the jelly! When making hot pepper wine jelly, I recommend a white or rosé, so you can see the peppers.
It is perfect with cheese and crackers. You can also brush it on grilled chicken!
It will last up to a month, tightly sealed, in the refrigerator.
rosé wine jelly variations
- 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.
Rosé Wine Hot Pepper Jelly
Ingredients
- 750 ml bottle rose wine
- 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)
Instructions
- 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 a month or more in the refrigerator. Makes just over 3 cups.
Notes
Nutrition
Oooooh, these look amazing! I am in Australia and can’t get the pectin recommended here. Can anyone help with what I replace it with or what a few other good brands are that I may be able to access here ‘down under’. I am really, really wanting to make this. Sue you certainly have a talent!
Thank you, Sue, for a fun and easy recipe! Nottoomention, delicious! I am a spice/heat wimp, so I only used one jalapeño, and it was AMAZING. An absolute hit at Book Club. (though they all said it needed more heat! ) It’s going to be perfect for gifts.
Haha, you need to live a little next time and add 2 jalapeños!
So beautiful & tasty!! Made a double batch & gave as gifts. Followed instructions & recipe turned out perfect! Thanks Sue!
Can i freeze some of this jelly?
You can freeze jelly, just be sure it’s completely chilled and set first. If you plan to freeze, make sure you leave a little headspace in your jars to allow for expansion in the freezer. Freeze for up to 6 months.
I was wondering if you could water bath boil them and then I wouldn’t need to put them in the frig. How long do you think they would last that way?
Thanks for your help~
Julie
This recipe wasn’t formulated for safe canning Julie, so I don’t recommend that, sorry! You’d have to be sure to get the acidity to a safe level for canning and that would involve changing the recipe.
Love this recipe ! It makes beautiful, tasty, pink jelly with tiny dark green dots. Made a double batch and added a teaspoon of white wine vinegar, jelly was tangy, sweet, hot, and SO good w/smoked Gouda or figs !
Made this tonight and oh my I love it!! I found red jalapeños at the farmers market and its such a pretty jelly.
Love love love! Gave it as gifts everyone loved it !
Hello! I have been eyeing up this recipe for a while. I just wanted to add my recommendation. I did make this last summer and living in Canada I used ‘Certo’ no added sugar pectin with poor results, the jelly never set and I consider myself a fairly solid jelly maker! I purchased the brand ‘sure jell’ as suggested and it worked like a charm! A little pricy to find here in Canada though. Such beautiful Jelly! And no need to process this will be gone in the fridge in less than a month!
Thanks Jocelyn ~ there’s something magic about that pink box!!