Make This Rosé Jelly, and Then Spread It On Everything
When rosé jelly first entered my consciousness (thank you, internet), it made me reconsider the childhood sandwich in a much more adult way. So I hit the kitchen to develop my own take, a recipe that would deliver a beautiful signature rosy color and delicate boozy flavor. After a dive into pinterest and other research on DIY jelly-making, I dumped a whole bottle of rosé in a pot with sugar, pectin, and lemon juice, and watched my dreams of boozy pink accouterments bubble. I poured the hot liquid into a few mason jars and let it congeal overnight. The next day… boom, rosé jelly. It was perfect. And it actually couldn’t have been easier.
Rosé jelly is THE condiment for grown-ups. It’s not too sweet and it surprisingly holds the nuances of your given rosé’s flavor quite well. Not to mention, the blushing pink color is downright gorgeous. If you want to impress your friends at the next gathering, casually whip out a jar of your homemade rosé jelly to adorn your baked brie. Nothing screams classy AF louder than a wheel of gooey baked brie accompanied by crackers or a loaf of crusty bread and a hefty dollop of bright rosé jelly on top (because wine and cheese, people!). You can also try it with other favorite cheeses by simply including a small dish of this pretty pink sweetness as a part of your next cheese board. Rosé jelly also pairs amazingly with a fresh batch of nut butters made from almonds, cashews, or walnuts for that adult version of a classic PB&J. (You know you want it.)
At the recommendation of the chart on the back of my box of pectin, I went with 4 cups of sugar while developing this recipe. And while you may find yourself nervous dumping that quantity of sugar into the saucepan (trust me, I was)—don’t cut back, the sweetness here is actually right on point. The addition of sugar and acid from the lemon juice helps the pectin form jelly. Pectin is a naturally occurring molecule found in many fruits that are traditionally made into jams and jellies, such as pears, apples, and cranberries. And since we were turning alcohol into jelly, the pectin was essential. In cooking, pectin is generally used as gelling agent to bring ingredients together. For the purpose of this recipe, I used a powdered version, but there is also a liquid form available in stores, which should work just the same.
If rosé isn’t your wine of choice (weird), make a batch of jelly with your favorite white or red bottle instead. A red wine yields a dark scarlet red tone, while white wine offers a glinting champagne hue. Once your jars are sealed, gift them to friends, as wedding/shower favors, or even as a hostess gift instead of an actual bottle of wine. Store extra jars in a cool place and keep any opened containers in the refrigerator.