Rose Wine Jelly with Pink Peppercorns

2 users rated this recipe an average rating of 5.0
  • Makes: 96 servings
  • Serving Size: 1 tablespoon
  • Yields: 6 half-pints
  • Prep: 30 mins
  • Process: 5 mins
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Rose Wine Jelly with Pink Peppercorns
3 1/2
cups rose wine
cup lemon juice
1 3/4 ounce package regular powdered fruit pectin or 6 tablespoons classic powdered fruit pectin
4 1/2
cups sugar
cup pink peppercorns, lightly crushed
  1. 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.
  2. Ladle hot jelly into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
  3. 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
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