Rosé Wine Jelly

The smell of the cinnamon and cloves immersed in a fabulous rosé wine is utterly intoxicating as it gently simmers on the stove. The color is as lovely and delicate as the flavor. Perfect on a spice muffin, toasted crumpet or of course, a warm biscuit!

As the days begin to shorten in the fall and the evenings cool, we tend to shift to more robust red wines and many folks start consuming the last of their rosé wines. But rules are loosening a bit and rosé wine, with its crisp, fruity flavor, is often served throughout the holidays. This jelly evolved from an old recipe we have for Burgundy Wine Jelly. My Mom happened to have a number of bottles of rosé wine sitting around,  leftovers from a party. Trying to decide what to do with them we opted to make jelly. It was late fall and the addition of spices seemed to come naturally.

If you’re a novice to the world of making jams and jellies, don’t be afraid to tackle this recipe. Always, always start with a great wine – if you wouldn’t drink it then don’t cook with it! Add sugar along with a touch of ground cinnamon and cloves along with liquid pectin to set the jelly.

Fragrant and lightly spiced, this simple jelly is a perfect addition for the your brunch table and a sweet holiday gift!

Rosé Wine Jelly

The color of your jelly will vary depending on your wine.

2 cups rosé wine

3 cups sugar

⅛ teaspoon ground cinnamon

⅛ teaspoon ground cloves

6 ounces liquid pectin

In a heavy pan or kettle, stir together the wine along with the sugar, cinnamon and cloves.

Place over low heat and cook stirring occasionally until the sugar is completely dissolved, about 15 to 20 minutes.

Add the liquid pectin, stirring until well blended into the wine and sugar. Raise the heat to medium-low and continue cooking for one minute. Ladle the jelly into sterilized jars and process in a water bath or refrigerate.

This recipe makes 4 half-pint jars, with some leftover for you to enjoy now!