Beet Jam Recipes

BEET JELLY

Steps:

• Peel beets and simmer in water for 30 minutes.
• When beets are tender strain off liquid measuring 4 cups of beet juice.
• Pour into a large pot.
• Stir in lemon juice and pectin.
• Bring to a full, rolling boil over high heat.
• Stir in sugar all at once and return to a full, rolling boil and boil for 1 minute.
• Remove from heat and ladle into clean hot stearilized jars leaving 0.125 inch head space and seal.
• I process any jelly for 5 minutes in a boiling water bath even though the recipes don't call for it.

OLD FASHION BEET JELLY

Steps:

• When cooking beets, scrub the beets well and cut them in half before placing them in the pot. Cook until tender and reserve the liquid.
• Measure out 3 cups of beet juice and mix it with the the Certo and lemon juice. Bring this to a boil.
• Once boiling, add sugar and Jello and boil for about 4 minutes.
• Pour into sterilized jars.

BEET JAM

Steps:

• Wash and peel the beets.
• Put them through a meat grinder or grate them.
• In a pot, barely cover them with water and cook them slowly until they are tender.
• Add the sugar, the ginger, the lemon juice and rind.
• Cook until thick and clear, which will take about an hour.
• Add the chopped nuts.
• Makes about 3 quarts.

TANGY BEET JAM

Steps:

• Combine beet juice, lemon juice (I used Real Lemon and Sure-Jell).
• Heat on high until boiling, stirring constantly.
• Stir in sugar, Jell-O and cinnamon.
• Boil for 7 minutes, stirring constantly. Don't leave it or it will boil over (I know).
• Put in hot sterile jars and seal.