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.
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) like we did when you have guests over this Christmas. 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 cheap, but good, white wine. If YOU have some, then use your left over wine. : )
Don’t be scared of the habaneros and jalapenos in this recipe. It doesn’t turn out very spicy in the recipe and if you like things quite spicy, you might want to add some more.
Yes, I am going to tell you that this is easy to do. Cuz it is. Debbie and I have already done the trial and error for you so now you can be sure that its going to work. As long as you can follow a recipe… (insert straight faced emoji here)
Ok, so the sorry is, we very nearly shit the bed completely on this recipe, but somehow managed to pull it off. And the credit has to go to Debbie for persevering through the three times that we/she made and re-made this recipe. Here is the short version:
First time: made the recipe but doubled it and forgot to double the sugar. Put it into jars, processed it and waited for it to gel. Didn’t gel…
Second time: thought that maybe we didn’t put enough pectin in. Debbie poured all the jars back into a pot and added more pectin. Also added more peppers because it wasn’t spicy enough. Put it into jars, processed it and waited for it to gel. Didn’t gel…
Third time: finally realized after reviewing our recipe that we forgot to double the sugar. (honestly…how fricken dumb) Debbie poured all the jars back into a pot and added the extra sugar. Put it into jars, processed it and waited for it to gel. Third time’s a charm!
Note to self: don’t double recipes!
I need to live by this rule because I recently made a batch of ginger cookies that I tried to double and I forgot to double the butter. Honestly, I need to learn not to do this. I got them to turn out in the end, but I could have saved myself the trouble that time too.
So there you go, if you can read a recipe, you are good to go!
I must say though, that it was worth the trouble. This wine jelly is sooooo good with that fruity wine flavor with a little kick of heat. I love that sweet and spicy flavor.
Things we love that will make this wine jelly easier to make:
- Small Jelly Jars: 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.
- Canning Kit: this kit has everything you need to process and can your wine jelly. 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 🙂
- 2 cups peaches diced
- 4 cups white wine
- 7 cups sugar
- 2 habanero seeds removed!
- 4 jalepeno with a few of the seeds
- 1 zest of the lemon
- 1/2 lemon juiced
- 2 packs liquid pectin
- 1 tsp butter
Add the diced peaches, wine, sugar, habanero, 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.
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. 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.
Let the mixture cool slightly. While its cooling, or while it is cooking, get your lids ready. Boil them in water for at least 5 mins so you know they are sterile. Also get your big canning pot of water boiling.
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. You may have to do your jars in batches depending on how many jars you have.
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.