Talley Farms Fresh Harvest


Red Pepper Jelly, Hazel Talley's *

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........Brian Talley
One of our Partners