Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
30 mins
process:
5 mins
total:
35 mins
Servings:
96
Yield:
6 half-pints
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

43 calories; carbohydrates 10g; sugars 10g; vitamin a 0.1IU; vitamin c 0.5mg; folate 0.3mcg; sodium 1mg; potassium 10mg; calcium 1mg.
Advertisement