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Wine Jelly Recipe with Peaches & Peppers

This wine jelly recipe with peaches, habaneros, and jalapenos is sweet, spicy and delicately winey with the most beautiful color.  When paired with cream cheese and a crostini, which is how we like to eat it, its also salty, creamy and crunchy and everything you want in your mouth at once.

Note: This wine jelly recipe has been updated from its original version (Sept 2018).  It now uses no sugar pectin.

a tray of crostinis with wine jelly on top

We have been wanting to try our hand at a wine jelly for some time now.  It just sounds posh and delicious all at the same time.  With holiday partying in full swing, its also an elegant condiment to serve on your cheese board or just with crackers and cheese, or all out with homemade crostinis (which are sooo yum and really take very minimal effort) when you have guests over this holiday season.  Or any time of the year for that matter.

This wine jelly also makes a really pretty and tasty gift that anyone would love to receive.  I love receiving gifts that were made just for me.  Don’t you?

Wine jelly is a good way to use up any left over wine if you have some.  We can’t really say that we ever do, so for Debbie and I, we will just use a moderately priced, but good, white wine.  If YOU have some, then use your left over wine.  : )

wine jelly sitting on a knife

Don’t be scared of the habaneros and jalapenos in this recipe.  Your jelly will have a good kick all on its own, but when you pair it with cheese and a cracker, you get a nice sweet spicy flavor that is just right.   If you are sensitive to spice, just add half the spice to start and then add a little more at a time during the cooking process to get it how you like it.

How to make this wine jelly recipe with peaches and peppers:

As I mentioned before, its actually really easy to make and can your own wine jelly.  There are a number of steps that I will bread down here and then explain further:

  • sterilize your jars and lids
  • peel your peaches
  • cook your wine jelly mixture
  • process your jelly

How to sterilize jars in the oven:

Sterilizing your jars in the oven is by far the easiest way to get your jars ready for canning wine jelly.  Or for canning anything else for that matter.

Wash your jars thoroughly with soap and water.  Place them on a baking tray and then in the oven at 275 degrees F for 10 – 15 mins.  When the time is up, just turn off the oven and let them sit in the oven until you need them.

Meanwhile, add the lids to a small pot of simmering water and just let them simmer till you are ready to use them.  While your at it, get your big pot of canning water boiling too.

a knife spreading wine jelly on a crostini

How to peel peaches:

Get a pot of water boiling and a second bowl of ice water.  Add your peaches to the boiling water for 20 – 30 seconds.  Remove them and put them in the ice bath to cool.  When they have cooled the peels should slide off easily when sliced gently with a knife.  You might have to slice some of it off if some are stubborn though.

Cook your wine jelly with peaches and peppers:

  • Dice your peaches, jalapenos, and habaneros. You will want to use some thin plastic gloves when you do this or else be very careful not to touch your eyes or face for a LONG time after.
  • Add the diced peaches, wine, jalapenos, habaneros, lemon juice and zest, and no sugar pectin to a large pot on medium heat. Stir well and bring to a boil. You may have to adjust the heat to med-high. When it has reached a boil, add your sugar.
  •  You are going to get some foam as you boil. Add the tsp of butter as this will get rid of the foam rather than scooping it out. OR.. you can scoop it out if you prefer. Heat/Cook until your mixture reaches a hard rolling boil for 5 min or until a thermometer reaches 220 degrees F. Then turn off the heat and let it cool a bit.

Tip 1: To be sure that your jelly will gel, do the “wrinkle test”.  Have a small plate in the freezer while you are cooking the jelly. When it has reached 220 degrees, place a small amount of jelly on the plate and return the plate to the freezer for 1 minute. If the jelly wrinkles when you push it with your finger, it is done.

Tip 2:  Your are going to need some small jelly jars for your wine jelly. These ones, these ones, or these ones are our favorites.  We used a mix of these.  4 oz ones are great for gifts, but you can also use bigger jars.  Just remember, this recipe makes about 40 oz of jelly.

a close up shot of wine jelly on a crostini

Process your wine jelly:

  • Pour the mixture into your clean, sterilized jars. Top each jar with a lid and then screw a ring on tight.
  • Add your jars to the canning pot and leave them in boiling water for 10 mins. Remove the jars and set them on a tray or counter to cool. Let the jars cool until you hear the lids pop. If they pop and get sucked in slightly, you know they are good to go. Eat right away, save them for another time, or give them as gifts.

Tip:  This canning kit has all the tools you need to process and can your wine jelly.  It really makes canning easier to have the proper tools and the little magnet tool is so smart!  Trust me, once you see how easy this is, you will be using this kit all the time 🙂

wine jelly on top of a crostini with cream cheese

Its a little bit of work but I must say that it was worth the trouble.  This wine jelly is sooooo good with that fruity wine flavor with a nice kick of heat.  I love that sweet and spicy flavor.

If you’ve tried this wine jelly with peaches and peppers recipe then don’t forget to rate the recipe and let us know how it turned out in the comments below.  We love hearing from you!

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Wine Jelly with Peaches & Peppers

This wine jelly with peaches, habaneros, and jalapenos is sweet, spicy and delicately winey with the most beautiful color.  When paired with cream cheese and a crostini, which is how we like to eat it, its also salty, creamy and crunchy and everything you want in your mouth at once.
3.82 from 11 votes
Print Pin Rate
Course: Appetizer, Condiment
Cuisine: Canadian
Keyword: peach wine jelly, wine jelly
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 40 oz
Calories: 63kcal
Author: Julie & Debbie

Ingredients

  • 2 cups peaches diced
  • 1 bottle white wine
  • 2 cups sugar
  • 2 habanero minced and seeds removed!
  • 4 jalapeno diced with a few of the seeds
  • 1 zest of the lemon
  • 1/2 lemon juiced
  • 1 box no sugar pectin
  • 1 tsp butter

Instructions

  • First you need to get your jars and lids sterilized.  Wash your jars thoroughly with soap and water.  Place on a baking tray and then in the oven at 275 degrees F for 10 - 15 mins.  When the time is up, just turn off the oven and let them sit in the oven until you need them.  Meanwhile, add the lids to a small pot of simmering water and just let them simmer till you are ready to use them.  While your at it, get your canning water boiling too.  
  • Next you need to peel your peaches.  Get a pot of water boiling and a second bowl of ice water.  Add your peaches to the boiling water for 20 - 30 seconds.  Remove them and put them in the ice bath to cool.  When they have cooled the peels should slide off easily when sliced gently with a knife.  You might have to slice some of it off if some are stubborn though.   
  • Dice your peaches, jalapenos, and habaneros.  You will want to use some thin plastic gloves when you do this or else be very careful not to touch your eyes or face for a LONG time after. 
  • Add the diced peaches, wine, jalapenos, habaneros, lemon juice and zest, and pectin to a large pot on medium heat.  Stir well and bring to a boil.  You may have to adjust the heat to med-high.  When it has reached a boil, add your sugar. 
  • You are going to get some foam as you boil. Add the tsp of butter as this will get rid of the foam rather than scooping it out. OR.. you can scoop it out if you prefer.  Heat/Cook until your mixture reaches a hard rolling boil for 5 min or until a thermometer reaches 220 degrees F.   Then turn off the heat and let it cool a bit.  
  • Pour the mixture into your clean, sterilized jars.  Top each jar with a lid and then screw a ring on tight. 
  • Add your jars to the canning pot and leave them in boiling water for 10 mins.  Remove the jars and set them on a tray or counter to cool.  Let the jars cool until you hear the lids pop. If they pop and get sucked in slightly, you know they are good to go. Eat right away, save them for another time, or give them as gifts.

Nutrition

Serving: 1oz | Calories: 63kcal | Carbohydrates: 12g | Fat: 0.3g | Sugar: 10g

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8 Comments

  1. Made this for the first time tonight so just waiting for it to gel (fingers crossed). Does it matter what kind of pectin to use ? We only have the Certo liquid gel in Canada. I wasn’t sure if this recipe works with a specific brand or any kind of pectin

    1. I honestly dont know, but I think it would be very sweet anyways. I would stick to regular white.

  2. How many mls or oz.’s or cups of wine in your “one bottle” of wine. Also, can a regular liquid pectin that requires sugar also work instead of the one called for in the recipe. Thx.

    1. Hi Tina, 750 mls in a standard bottle of wine. I’ll update the recipe. Also, I can’t say about the other pectin. This recipe worked. We did try another recipe with another pectin that didn’t work, but I can’t remember exactly what we used when it went wrong.

  3. Tried your recipe with fresh guavas from the Bahamas and moscato wine and our local goat peppers (think Jamaican scotch bonnets, hotter than habaneros). Because the guavas have pectin I held back a tablespoon of the boxed pectin. So far so good, it’s setting nicely!! I’ll try it again with a blush wine and see how it plays being less sweet than the moscato. It is DELICIOUS with the cream cheese and crackers, almost addictive. Thank you for sharing!!!!

    1. Oh my goodness, Im loving this! I havent had a fresh guava in forever. I love the combo you have come up with and I think the extra heat would be so good!

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