Recipes and Cooking Make it Mine Wine Jelly Try all five variations of these wine jellies to make your next party a hit. These jellies are a perfect fit for an appetizer table alongside crackers and a cheeseboard. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 5, 2017 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Process Time: 5 mins Total Time: 35 mins Yield: 6 halfpint jars Jump to Nutrition Facts Ingredients 3 ½ cup rosé wine ½ cup lemon juice 1 1.75 ounce pkg. regular powdered fruit pectin or 6 Tbsp. classic powdered fruit pectin 4 ½ cup sugar ¼ cup pink peppercorns, lightly crushed Directions In a 6- to 8-quart heavy pot combine wine, lemon juice, and pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar and peppercorns. Return to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off any 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 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Spicy Zinfandel Jelly Prepare as directed, except use Zinfandel wine for the rosé and omit the peppercorns. Add 1 1/2 tsp. crushed red pepper after skimming off the foam. Spiced Wine Jelly Prepare as directed, except use Merlot for the rosé and omit the peppercorns. Add two 3-inch cinnamon sticks and 5 whole cloves to the wine with the pectin. Use a slotted spoon to remove and discard the spices before filling jars. Cardamom-Orange White Wine Jelly Prepare as directed, except use a sweet white wine (such as Gewurztraminer) for the rosé, use orange juice for the lemon juice, and omit the peppercorns. Place 12 broken cardamom pods and 6 orange peel strips in a double thickness of 100-percent-cotton cheesecloth and tie closed with 100-percent-cotton kitchen string. Add the bundle to the wine with the pectin. Remove and discard the bundle before filling jars. Prosecco-Pomegranate Jelly Prepare as directed, except use Prosecco for the rosé and reduce to 3 cups. Add 1/2 cup pomegranate juice with the wine. If desired, omit peppercorns. Print Nutrition Facts (per serving) 43 Calories 10g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 43 % Daily Value * Sodium 1mg 0% Total Carbohydrate 10g 4% Total Sugars 10g Vitamin C 0.5mg 3% Calcium 1mg 0% Potassium 10mg 0% Folate, total 0.3mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.