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Rose Wine Jelly with Pink Peppercorns

Makes: 96 servings
Serving size: 1 tablespoon Yield: 6 half-pints
Prep 30 mins Process 5 mins
Rose Wine Jelly with Pink Peppercorns
Ingredients
  • 3 1/2  cups  rose wine
  • 1/2  cup  lemon juice
  • 1 1 3/4 ounce package  regular powdered fruit pectin or 6 tablespoons classic powdered fruit pectin
  • 4 1/2  cups  sugar
  • 1/4  cup  pink peppercorns, lightly crushed
Directions

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)
  • Servings Per Recipe 96,
  • cal. (kcal) 43,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 10,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 10,
  • pro. (g) 0,
  • vit. A (IU) 0,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 0,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1,
  • Potassium (mg) 10,
  • calcium (mg) 1,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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