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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
I really want to make this but am i able to use a water bath to seal these? Any adjustments necessary? Thank you
You will need a certain level of acidity to can food safely, Julie. You would need to add lemon juice to make sure that your resulting jelly has a ph of 4.6 or below. That would really affect the flavor, so I don’t recommend it.
I love the idea of this recipe. Is it easy to do a double batch? And if so does the cooking time change ?
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.
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?
I have not, sorry. it would be worth testing it out with what you can find, though.
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.
Now you get to experiment with all sorts of different wines, Pam!
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.
I haven’t tried that so i can’t say for sure, sorry Maria.
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…
This is not a conventional canning recipe Debbie, so I stick to a small batch and refrigerate it for up to a few weeks. I do have a peach habanero recipe, it’s so delicious, here:https://theviewfromgreatisland.com/habanero-peach-jam/
This looks so good and would make great gifts. Can the jelly be canned in a water bath?
You will need a certain level of acidity to can food safely. You would need to add lemon juice to make sure that your resulting jelly has a ph of 4.6 or below.
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!
You will need a certain level of acidity to can food safely. You would need to add lemon juice to make sure that your resulting jelly has a ph of 4.6 or below.
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?
Let me check into that for you Karil, I don’t want you to miss out!
I would suggest Amazon, if you can get it that way.
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!
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.
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!
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 🙂