Beetroot In Port Wine Jelly Recipes

BEET-RASPBERRY JELLY

Steps:

• Cook beets in water until tender.
• Drain.
• Reserve juice.
• Combine reserved juice, lemon juice, and pectin crystals in large pot.
• Heat and stir on medium-high until it comes to a boil.
• Stir in sugar and gelatin.
• Boil 6 minutes stirring coccasionally.
• Skim off foam.
• Pour into hot sterilized half pint jars to within 1/4 inch of top.
• Place sterilized metal lids on jars and screw metal bands on securely.
• For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.

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.