Rose Wine Jelly with Pink Peppercorns
- In a 5-quart heavy pot combine wine, lemon juice, and pectin. Bring mixture to a full rolling boil, stirring constantly. Stir in sugar and peppercorns. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
- Ladle hot jelly into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
- Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks, turning and tilting jars every 30 minutes to distribute peppercorns evenly throughout the jelly. Makes 6 half-pints.
Nutrition Facts (Rose Wine Jelly with Pink Peppercorns)
- Per serving:
- 43 kcal cal.,
- 0 g fat
- (0 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 0 mg chol.,
- 1 mg sodium,
- 10 g carb.,
- 0 g fiber,
- 10 g sugar,
- 0 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Katherine Adamo 1135 Days Ago
I have made this jelly several times, and each and every time I cannot get the jelly to set properly. I've altered the recipe too to use Pomonas pectin, but that came out grainy even using only 2 cups sugar as recommended. Any suggestions?