What to do
- Wash and trim the peppers. Cut each pepper in half and remove the seeds and inner ribbing (if you want your jelly to be spicy, use some of the seeds).
- Coarsely chop the peppers and place them in a food processor. Pulse until finely chopped – this may need to be done in batches. Place the chopped peppers in a pot along with the chopped apple.
- Add the water, cider vinegar, beet juice, and sugar to the pot with the peppers and apple and head over a medium-high flame.
- Bring the mixture to a full boil, then add the pectin. Boil and stir constantly for one minute.
- Transfer the mixture into clean jars and cool to room temperature. Check on the jelly periodically and stir if the chunks of pepper float to the top so that they’re evenly distributed.
- Once cool, cap and refrigerate the jars. The jelly will thicken as it cools, and even more so in the refrigerator. Once the jelly is fully chilled, it’s ready to enjoy!
- Head olive oil in a medium-sized skillet over a medium-high flame and add the kale leaves. Cover and cook, stirring occasionally, until kale has wilted (about 3-5 minutes).
- Toast English muffins and spread desired amount of pepper jelly over each toasted piece.
- Layer with kale, sliced beets, avocado, and a sunny side up (or fried) egg.
What you’ll Need
16 ounces assorted hot and sweet peppers (bell peppers, red chili, jalapeño)
1 small Granny Smith apple, peeled, cored, and finely chopped
1 cup water
1/2 cup cider vinegar
1/2 cup Love Beets Organic Beet Juice
3 cups cane sugar
1.75 ounce packet of no-sugar-needed pectin
1 (8.8 ounce) package of Love Beets Organic Cooked Beets
1 tablespoon olive oil
1 head kale (stems removed, leaves chopped)
1 ripe avocado, peeled and sliced
4 large eggs, sunny side up or fried
4 English muffins, toasted
Apple-Pepper Jelly (homemade!)