Red Pepper Jelly is a wonderful way to preserve one of the signature vegetables grown just outside the Talley Vineyards tasting room, the red bell pepper. While Brian’s grandmother, Hazel was the first in the Talley family to make this recipe, over the years it has been adopted by several aunts and cousins becoming a staple at the Talley holiday table.
The jelly makes a great appetizer when served with cream cheese on a cracker like Hazel used to do. You can also elevate this humble jelly, by pairing it with goat cheese on a sourdough crostini, topped with roasted garlic. With its vibrant red color, this jelly can also make a for holiday gift.
- 15 red bell peppers, stems and seeds removed
- 3 tablespoons salt
- 2 cups cider vinegar
- 3 cups sugar
Grind peppers or puree in a food processor. Place puree in a glass bowl with salt, and let stand overnight at room temperature.
The next day pour the mixture through a strainer. Set aside the puree pepper solids and discard the liquid. Combine the pureed peppers with sugar and vinegar, and simmer over medium heat for about 2 hours, until the mixture is clear and thickens.
While the mixture is still hot, place in sterilized half-pint jars and let cool naturally on the counter to seal. Be sure to wipe the tops of the jars clean, or they will not seal properly.
Sauvignon Blan is a great match for the red bell pepper flavor. The combination is enhanced by goat cheese, should you use it.