Hazel Talley's Red Pepper Jelly

One of Grandma Talley's favorite dishes!


  • 10 Cups Red Bell Peppers, ground
  • 1 1/2 Cups Cider Vinegar
  • 2 Cups Sugar
  • 2 T Salt


  • Grind peppers with medium blade. Add salt and let sit overnight. Drain well. Cook with sugar and vinegar. Boil for 45 minutes. Pour into 1/2 pint jars and seal. Serve over brick of cream cheese for light hors d’ oeuvres.

    Wine Pairing: This was a recipe my grandmother used to make, and it’s a good match with my grandfather’s favorite wine: off-dry riesling.

Source: Hazel Talley