Featured comment:
“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.
Add The View from Great Island as a Trusted Google Source
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 made this and waited awhile for it to get another peppers were throughout the jelly. It was nice and thick until I put it in the waterbath. When I pulled them out all the peppers were at the top. I assuming this cant be canned if I want the peppers throughout the jelly???
Yes, that’s right, the peppers will float if you can it.
I waited 2 hours after canning, shook jars to mix peppers throughout. Perfect. Seal maintained.
Hi. Followed the recipe but did not gel. I may not have had the wine sugar mixture at a full rolling boil when I added the pectin (Certo as I am in Canada) and after it was added it took awhile to return to a full rolling boil. Again I started the two minute timing about 30 seconds before it came to the rolling boil. Should I have waited? And is that correct two full minutes at a rolling boil after the pectin has been added? Than’ you. Graeme
Yes, the timing is essential in this recipe Graeme. It doesn’t seem like such a small difference should be important, but it is. Follow the timing instructions to the letter and it should work for you.
I made the rose hot pepper jelly using my bumper crop of hot peppers (I think they’re just runoff e mill chili). The jelly came out so beautiful and is absolutely delicious. I’ve served it with a log of goat cheese with water crackers. I’ve had it on bagels with cream cheese. I can’t stop eating it! FYI, I used the Oui glass jars since I had tons of them and trying to save a little $ I used the cap from some
2 1/2 in. mason jars for a top. They fit perfectly but put plastic wrap over it ( to keep jelly from spilling out), then a square of fabric secured with a rubber and covered with ribbon when giving as a gift. I’m left with a bunch of mason jars with no caps but one can always repurpose mason jars! I can’t wait to try your other jelly/jam/curd recipes!
I’m glad you loved this Christine, it’s a fun recipe and it does come out so pretty. I was planning to make a champagne version for NYE, I better get going on that 🙂
I too have a jar obsession. And yes I buy products for the jars, jugs, etc. I don’t particularly like the yogurt but love those little jars. If the tops are not reusable what do you use to cover? Weck tops only? I’ve yet to check if they can be purchased separate. Thanks and I enjoy your site and the reviews as well.
Yes the weck lids fit, and so do the weck plastic lids, which I love, they’re super convenient.
The yogurt company sell lids to fit those cute little jars on their website. They come in clear and blue. I love those little jars, too! Plan to use them for Christmas food gifts.
I have been so excited to make this but tried three times now and followed instructions exactly. Each time, the mixture never thickens – any idea what I’m doing wrong? So excited to taste this, it’s smells wonderful!
Are you sure you’re using the right pectin, Jessica? That really makes the difference.
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
You could just leave out the peppers, Peggy, and it would be lovely.
Does the alcohol cook out of the wine?
No, not entirely Eugenea, so this is for adults only.
Would love to make some of this jelly for hostess gifts. What kind of Rose wine do you like to use?
Thanks!
Donna
I don’t have a specific brand, Donna, I think you can go with anything you like.
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!!
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.