I came across this delicious recipe last year and have made it now twice with my friend, Nadine. Last year I hounded it because it was so good, so this year we made sure to make an extra batch to have some on hand for gifts :).
1 bottle Rosé wine
1/2 cup lemon juice
1 pkg. pectin
4 1/2 cups sugar
1/4 cup pink peppercorns, lightly crushed
Combine wine, lemon juice, and pectin in a pot. Bring to a full rolling boil, stirring constantly. Stir in sugar and peppercorns and return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon. Ladle hot jelly into half-pint or quarter-pint jars, leaving a 1/4-inch headspace. Wipe jar rims before attaching lids and bands. Process jars in a hot water bath for 5 minutes. Remove from canner and cool on wire racks. Be sure to turn and tilt jars every 30 minutes to distribute peppercorns evenly throughout the jelly. Makes 6 half-pints or 12 quarter-pints. Delicious served on crackers with cheese or on sandwiches!