Beet Jelly Recipe 45

ROASTED BEET JAM

Steps:

• Preheat oven to 400°. Peel beets and cut into wedges. Place in a 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 50-60 minutes or until tender. Cool slightly., Meanwhile, rinse two 1-cup plastic containers and lids with boiling water. Dry thoroughly. Cut a thin slice from the top and bottom of the lemon; stand lemon upright on a cutting board. With a knife, cut off peel and outer membrane from lemon. Cut in half. Thinly slice half of lemon and remove seeds (save remaining half for another use). Place cinnamon and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string., Place beets in a food processor; pulse until finely chopped. Transfer to a large saucepan. Add sugars, maple syrup, ginger, salt, sliced lemon and spice bag; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/4 hours or until thickened. Remove from heat; discard spice bag. Cool slightly., Fill containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Refrigerate up to 1 week or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.

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 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.

CAN'T BE 'BEET' RASPBERRY JELLY

Steps:

• In a large saucepan over high heat, stir together the pectin, beet juice, and raspberry drink mix. Cook, stirring constantly, until bubbles begin to form around the edge. Immediately stir in the sugar and lemon juice, bring to a rolling boil, and boil hard for 1 minute.
• Remove from heat, and skim off any foam using a large metal spoon. transfer to sterile jars, and seal, leaving 1/4 inch headspace. Process any unsealed jars in a hot water bath for 10 minutes. Refrigerate jelly after opening.

BEETROOT JAM

Steps:

• In a medium saucepan on medium heat, bring all the ingredients to boiling point uncovered and then simmer until half the juice is reduced.
• Add in the grated beetroot and cook uncovered until nearly all the juice is gone.
• Remove cinnamon sticks and place in sterile jars.
• They will keep in the refrigerator for several weeks.