Rosé Wine Hot Pepper Jelly

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Rosé Wine Hot Pepper Jelly ~ a simple sweet / warm wine jelly that turns cheese and crackers into a gourmet experience. This beautiful homemade hot pepper jelly is a unique gift for the host!

It is surprising that something so elegant can inspire such primitive instincts among friends and family.

Lay out a small jar of this rose wine hot pepper jelly with a little cheese and crackers and it's every man and woman for themselves, brace yourself for chaos until you scrape every last bit of sweet / spicy jelly. It is best to have a backup bottle ready…

This is a quick and easy snack that is a lot of fun to present … the colors are pretty and the hot pepper jelly is usually a huge hit. This one isn't too hot, but it does have a good kick.

TIP: Jalapeños give this jelly a nice hot kick, and I used the whole peppers, the seeds, and everything. If you prefer less heat, leave the seeds and veins out. If you like even hotter things, use serrano or habanero peppers.

I love the sweet color that rose wine gives this hot pepper jelly, and it also adds a beautiful depth of flavor, just like Merlot in my EASY WINE SUGAR WINE JELLY. My homemade jellies also have a really wonderful texture, they're silkier (less stiff) than store-bought versions.

The best cheese to serve with hot pepper jelly ~

I like to serve this rose wine hot pepper jelly with soft creamy cheeses like these, but feel free to experiment with what works best for you!

  • Cream cheese
  • Creamy goat cheese
  • Brie cheese
  • Camembert
  • Triple cream

Both wine jelly recipes are made in just minutes, and if you can boil water, you can make this jelly, I promise. Just be sure to use the correct pectin. Is named Sure-Jell for less or no sugar needs recipes, and comes in the pink box. This pectin ensures a reliable and firm package for your jelly.

How to prevent your peppers from floating to the top of the jelly ~

When you make a jelly with solids like chopped peppers, you will have the problem that the peppers float to the top of the liquid. What I like to do is let the gelatin cool for 30-40 minutes or so in the pot before trying to bottle it. This way, the gelatin will start to thicken, and you can stir the peppers so they stay suspended. Fill your bottles and you're done ~ perfectly scattered peppers.

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A note on jars ~

Did they mention that I have something for the little jars? I collect pretty canning jars, buy jars at thrift stores, and recycle my condiment jars. I am even known for buying a mustard just because it is in a nice jar. I know, a little strange. But in the end I always have a perfect collection for any small batch recipe like this. The little cutie above is a recycled yogurt jar that turns out to be the exact size for my little Weck jar lids.

TIP: I like to use smaller jars for hot pepper jelly ~ it works great for adding to a cheese plate, and you can keep the rest fresh in the fridge for another day.

JUGS They are my favorites, you see them over and over on my blog. They are glass jars from Germany, originally developed for canning, but can be used for much more. I have trouble keeping a supply in my kitchen because they tend to “disappear.” They come in many shapes and sizes, from small tulip-shaped ones on top to giant 1-liter or larger bottles for juice, etc. They are all glass, with rubber seals and small clamps to hold everything. If you're making hot pepper jelly as a gift, these are the perfect jars.

Rosé Wine Hot Pepper Jelly

Rosé Wine Hot Pepper Jelly ~ a simple sweet / warm wine jelly that turns cheese and crackers into a gourmet experience. This beautiful homemade hot pepper jelly is a unique gift for the host!

Appetizer Course, Gelatin

American kitchen

Preparation time: 15 minutes

chilling 1 day

Makes 3 cups

  • 1 bottle of rose wine (750 ml)
  • 2 cups of sugar
  • 1.75-ounce Sure-Jell package for recipes with less or no sugar (be sure to use this one, in the pink box)
  • 2 stems of jalapeño peppers, chopped and chopped (seeds and all)
  • Beat the wine and sugar in a large heavy saucepan until the sugar dissolves. Heat until simmering over medium-high heat, whisking often.

  • Combine the pectin with 3/4 cup water and mix well until the pectin dissolves.

  • Once the wine boils, add the pectin and continue to cook for 2 minutes (set the timer), stirring or whisking constantly.

  • Remove from the heat and add the jalapeños. Let cool for about 30-40 minutes, stirring once or twice, until the gelatin begins to thicken enough that the peppers remain suspended when stirring. Pour the mixture into clean jars and allow to cool completely before covering and refrigerating. The gelatin will completely harden as it cools.

  • The gelatin will keep up to 2 months in the refrigerator. Makes just over 3 cups.

Make it yours ~

  • Use a white wine instead of a rose.
  • If you can find red jalapeños, they would be very pretty!
  • Add 1/2 cup vinegar (any white variety) to the wine if you like its hot pepper jelly with a tangy flavor.
  • If you want a light pink jelly, cook the jalapeños with the wine, and then strain before bottling.

Jelly Spicy Pepper Pink Wine

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