Rosé Wine Jelly with Pink Peppercorns

Rose Wine Jelly Pink Peppercorns
Photo: Blaine Moats
Prep Time:
30 mins
Process Time:
5 mins
Total Time:
35 mins
6 half-pints


  • 3 ½ cup rosé wine

  • ½ cup lemon juice

  • 1 1.75 ounce package regular powdered fruit pectin or 6 tablespoons classic powdered fruit pectin

  • 4 ½ cup sugar

  • ¼ 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 (per serving)

43 Calories
10g Carbs
Nutrition Facts
Servings Per Recipe 96
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.

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