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“Love this recipe, make it all the time for our farm market. People just love it. Thank you for sharing!!!” ~Rina
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.
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.
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.
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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 water 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
Can I. Can this? So that it doesn’t have to stay refrigerated???
I haven’t tried to can it so I can’t say for sure, sorry Tara. Here’s a sample recipe for canning wine jelly: http://www.instructables.com/id/How-to-make-Wine-Jelly/
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!
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!
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 🙁
Does it have to stay refrigerated then?
Yes, this is a refrigerator style jelly and does need refrigeration.
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.
I think champagne would be really nice…let us know how it turns out.
we have jalapenos coming out of our ears and i’ve made SO much pepper jelly! i love this twist. 🙂
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……
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!
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:(
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.
My MIL always made the lime green version. Have to say that this has way more appeal. Thanks. I’ll have to surprise her!
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 😉
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!
I would just pick up an inexpensive bottle of rosé, Liz, because between the sugar and the peppers any nuanced flavor will be overshadowed.
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.
It’s gotten worse, too, because now I can’t resist those tiny individual ($$$) yogurts in the small jars…it’s an illness Schatzi 🙂
What a great idea!! I’ll have to try this!