Friends, family, and fellow foodies – today I’m thrilled to share with you an amazing recipe for red wine hot pepper jelly. This jelly is a perfect combination of heat and sweet. The red wine adds depth of flavour to the spicy jalapeno and sweet bell peppers. This gourmet spread has the ability to transform any simple cheese crackers into a sophisticated snack, and it’s sure to impress all who try it.
I created this recipe after being inspired by my love for hot pepper jelly. For years I’ve been experimenting with different recipes, trying to figure out ways of improving them. Then one day, I had a bottle of Biltmore red wine on my kitchen counter, and inspiration struck!
The result was an amazing concoction that not only complements cheese and crackers but makes a fantastic glaze for poultry when warmed up. The sweetness comes from the granulated sugar while the sour kick comes from the red wine vinegar and lemon juice. The secret ingredient here is jalapeño peppers; not too spicy but packs enough heat to balance out with the sweetness.
With its bold flavours and unique taste profile, this homemade hot pepper jelly recipe is sure to become your new favourite indulgence. Let’s get started on this culinary adventure together!
Why You’ll Love This Recipe
There are so many things to love about this Red Wine Hot Pepper Jelly Recipe! First and foremost, it’s incredibly versatile. You can serve it with crackers and cream cheese for a gourmet experience or use it as a glaze on your roasted chicken or pork loin. You can even mix it into your favorite salad dressing for some extra sweetness and heat. The possibilities are truly endless!
But what really sets this recipe apart is its unique combination of sweet peppers, hot peppers, and red wine vinegar. The sweet peppers lend a subtle sweetness that is perfectly balanced by the heat of the hot peppers, while the red wine vinegar adds a tangy note that pulls the whole thing together. And of course, the red wine itself gives the jelly a rich depth of flavor that you just can’t get from other jelly recipes.
But perhaps the best thing about this recipe is how easy it is to make. With just a handful of ingredients and some simple steps, you can have a delicious homemade hot pepper jelly in no time. Plus, it’s a great way to use up all those sweet and hot peppers from your garden before they go bad!
So if you’re looking for a new and exciting way to spice up your meals, look no further than this Red Wine Hot Pepper Jelly Recipe. Once you give it a try, you’ll wonder how you ever lived without it!
To make this red wine hot pepper jelly recipe, you’ll need the following ingredients:
- 3 cups sweet peppers (red bell peppers and sweet hot red pepper)
- 3 red jalapeno peppers, seeded and finely diced
- 1/2 cup red wine vinegar
- 1/2 cup sweet red wine (Cabernet or Biltmore Red)
- Juice 1 lemon
- 1 3-ounce envelope of liquid pectin
- 3 cups granulated sugar
Substitutions and Variations
– For a spicier jelly, increase the amount of jalapeno peppers or add cayenne pepper.
– If you prefer a milder jelly, reduce the amount of hot peppers or omit them altogether.
– You can use white wine, rosé wine, or ice wine instead of red wine for a different flavor profile.
– If you don’t have liquid pectin, you can use powdered pectin instead. Follow the instructions on the package for substitution amounts.
Note: Calcium water is required when using Pomona’s Pectin. The instructions are included in the pectin package.
The Recipe How-To
Step 1: Prepare the Ingredients
Before making the red wine hot pepper jelly, gather all the necessary ingredients for the recipe. Deseed and dice 4 cups of sweet bell peppers, including red, green, and yellow bell peppers. This will yield about two generous cups of sweet peppers.
Meanwhile, chop 3 red hot peppers, seeded (using gloves to avoid accidentally touching the seeds). Mix both types of peppers together in a saucepan over medium-high heat.
Mince 2 jalapeno peppers and add them to the pan with chopped sweet and hot peppers. The jalapeno adds a great amount of heat to the jelly recipe.
Make sure all your ingredients are finely chopped, diced, and measure out liquids such as 2 cups of red wine vinegar and 3 cups of granulated sugar.
Step 2: Cook the Jelly
In a separate saucepan over medium-high heat, combine 1 1/2 cups of red wine and lemon juice from 1 lemon until boiling. Add in sugar and stir it until dissolved completely.
Add the pepper mixture to the saucepan containing boiled contents then add liquid pectin into the solution. Bring it back to boil, stirring it for about a minute or two.
Lower down heat to less than medium boil until little jelly spots form when falling from your spoon. The cooking time may be around 15 -20 minutes.
Step 3: Canning Red Wine Hot Pepper Jelly Under Correct Conditions
Put in some jars with lids using canning methods as instructed by manuals. With just under five minutes processing time double check recipe requirement while applying heat accordingly.
Let this homemade hot pepper jelly cool under room temperature properly before tidying it up by wiping any spills that could affect its storage quality.
Keep refrigerated once prepared and serve with crackers for an unforgettably gourmet experience.
Substitutions and Variations
Looking to make this hot pepper jelly recipe your own? You’re in luck because there are plenty of options available for substitutions and variations.
First, let’s talk about the red wine vinegar. If you don’t have any on hand, you can use white wine vinegar instead. This will give the jelly a lighter color and flavor. Additionally, if you prefer a less acidic taste, try using apple cider vinegar.
Next, the sweet peppers used in this recipe can be switched out for other types of peppers. For a spicier jelly, try using all hot peppers or adding cayenne pepper. To tone down the heat, you can use more sweet peppers and fewer hot ones.
While we used red wine in our recipe, there are other options you can try as well. A rosé wine or even a white wine can be used to create a different flavor profile. Cabernet wine or ice wine are good choices for a richer taste.
If you don’t have access to fresh peppers, you can use canned ones in their place. Just make sure to drain them thoroughly before adding them to the mix.
If you’re looking for vegetarian or vegan-friendly alternatives, consider using powdered pectin instead of liquid pectin. Calcium water can substitute lemon juice for setting purposes.
Lastly, the serving and pairing options are endless. Try serving this homemade hot pepper jelly with cream cheese as a dip or pair it with your favorite cheese and crackers for a gourmet experience. This simple sweet hot wine jelly is versatile enough to spice up many dishes!
Serving and Pairing
Now that you have made your homemade Red Wine Hot Pepper Jelly, it is time to dig in and enjoy it with your favorite dishes! This jelly is perfect for adding a spicy kick to just about any dish.
For serving, I love to pair it with some cream cheese and crackers for a gourmet experience. The spicy heat paired with the creamy cheese and crispy crackers creates a perfect balance of flavors and textures. A great appetizer for any gathering or party, this jelly turns an ordinary cheese platter into a statement-making centerpiece.
If you’re looking for more savory options, try spreading the jelly over grilled chicken, pork chops, or steak. It would also be delicious mixed into a salad dressing or used as a glaze on roasted vegetables.
To complement this hot pepper jelly, I suggest pairing it with a bold red wine like Cabernet or ice wine. Rosé wine is also a great option as its lightness balances out the spiciness of the jelly.
In summary, this peppery and sweet red wine jelly adds flavor and excitement to your dishes. From appetizers to main courses and even desserts, it’s perfect for anyone who likes to spice things up!
Make-Ahead, Storing and Reheating
The good news is that your Red Wine Hot Pepper Jelly can be made ahead of time and stored in the refrigerator for up to 6 months. Yes, you read that right – it will last for months!
To store the jelly, let it cool completely at room temperature, then pour it into clean jars with tight-fitting lids. Be sure to wipe any spills off of the sides of the jars before capping them off.
When you’re ready to serve, simply remove the jar from the fridge and let it come to room temperature. You’ll find that the flavors are just as vibrant as ever.
And if you’re planning on entertaining anytime soon, this is a perfect make-ahead recipe that will save you lots of time in the kitchen. Whip up a batch a day or two ahead of your get-together and put it away until you’re ready to use it.
Reheating is not necessary, since we are not cooking it again after canning. However, if you’d like to serve it warmed, place an open jar of red pepper jelly into a pot of simmering water until it reaches your desired temperature.
Remember though – once you’ve opened a jar, be sure to consume within a month and always refrigerate after opening.
Tips for Perfect Results
Making hot pepper jelly might seem intimidating, but rest assured that with a few tips and tricks, you’ll be able to produce a delicious jar of spicy goodness every time. Here are some things to keep in mind for perfect results:
Firstly, use a large pot to cook the pepper jelly. As the mixture simmers, it will bubble up and expand, and you don’t want it to overflow and create a mess on your stovetop.
Secondly, be sure to finely chop or dice your peppers for the recipe. This will not only make for a smoother jelly texture but also ensure that the peppers cook evenly.
Thirdly, if you want your jelly to have more heat, leave the seeds in the peppers when chopping them. On the other hand, if you prefer milder jelly, remove the seeds before chopping.
Fourthly, always use good quality wine vinegar in your recipe as low-quality vinegar will alter the flavor of the finished product.
Fifthly, if you’re using powdered pectin instead of liquid pectin, make sure to mix it with sugar before adding it to the pot. This will help prevent clumps from forming in your jelly.
Lastly, don’t forget about sterilizing your jars and lids before pouring in the hot pepper jelly. This can be done by boiling them in water or using a dishwasher on its hottest setting.
Following these tips will ensure that your hot pepper jelly turns out perfectly every time. You can even try experimenting with different types of peppers or adding some cayenne pepper for an extra kick. Enjoy!
In conclusion, making red wine hot pepper jelly is an excellent way to preserve the flavors of sweet and hot peppers with a touch of red wine. This recipe is easy to follow and yields a delicious outcome that will amaze your taste buds.
As a sommelier, I suggest pairing this spicy yet sweet jelly with a bottle of Cabernet wine or ice wine. Trust me; the combination is amazing!
Furthermore, you can give out these jars as gifts to friends and family or use them to spice up cheese crackers for a gourmet experience.
Also, consider experimenting with different types of wines and peppers to create unique flavors that will leave you and your guests wanting more.
Don’t forget that homemade hot pepper jelly is versatile, and you can use it in various recipes such as cream cheese dip or spicy barbecue sauce.
With these suggestions in mind, I encourage you to try out this recipe for an outstanding homemade hot pepper jelly experience. Be creative, and don’t be afraid to try something new. In no time, you’ll master the art of making hot pepper jelly—a perfect addition to any meal or snack time.
Red Wine Hot Pepper Jelly Recipe
- 1 1/2 cups sweet peppers, finely diced
- 1/4 cup hot pepper, finely diced
- 3/4 cup red wine vinegar
- 3 cups granulated sugar
- 1 (3 ounce) envelope liquid pectin
- Prepare canning equipment.
- Combine peppers, vinegar and sugar in a medium saucepan. Don't use aluminum.
- Bring to a full, rolling boil (one you can't stir down) over high heat while stirring constantly and boil 1 minute.
- Add pectin all at once; return to a full boil for 1 minute longer, stirring constantly.
- Remove from heat.
- Ladle hot into hot sterilized jars.
- Wipe rims, add lids and rings; tighten until resistance is met.
- Process in hot water bath 5 minutes for half pint jars; 7 minutes for pint jars.
- Remove without tilting to heatproof surface.
- Cover loosely with a towel.
- Allow to cool completely without disturbing.
- Check seals, label and store in cool place away from light.
Add Your Own Notes
Recommended Recipes Just For You