Rosé Wine Hot Pepper Jelly
User Reviews
3.7
Rosé Wine Hot Pepper Jelly
Description
This jelly recipe uses rosé wine as a base, combined with granulated sugar and Sure-Jell pectin to achieve a proper gel consistency. The wine and sugar are heated and brought to a boil, then pectin is stirred in and cooked briefly to activate its setting properties. Minced jalapeno peppers, seeds included, add spicy heat and texture after the pot is removed from heat. Cooling allows the jelly to thicken sufficiently to suspend the peppers evenly.
The preparation requires attention to stirring throughout the boiling stage to avoid burning or uneven setting. The final jelly yields about three cups and can be refrigerated to firm up further. This hot pepper jelly pairs well with cheeses or as a tangy addition to sandwiches or grilled meats.
The recipe is designed for small batch production and advises against canning for safety and quality reasons.
Ingredients
- 750 ml rosé wine bottle
- 2 cups sugar
- 1.75 ounce Sure-Jell package for less or no sugar recipes, pink box
- 2 jalapeno pepper 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
- This small batch jelly recipe is not tested for safe canning; refrigeration is recommended.
- Jelly will keep refrigerated for at least one month and firms up as it cools completely.
- Include pepper seeds for full heat, or remove some for milder jelly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories 49 kcal
% Daily Value*
| Serving | 1Tbsp | |
| Calories | 49kcal | 2% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 3mg | 0% |
| Potassium | 17mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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