OLD FASHION BEET JELLY
This is a recipe that my Great Aunt Augustine introduced me to over 25 years ago. When she first told me about, all I could think was "Beet Jelly? I don't think so!" It just sounded so strange! But we made a batch together and she then gave me a little on some bread to try. Again, "I don't think so" ran through my head but in our family we always try something before we decide whether or not we like it. I was pleasantly surprised and began making it for myself. I often make it in the fall during harvest time and reserve a few jars to give away as Christmas gifts. It is always well received, or at least it is after they have tried it! There are a couple of similar recipes on Food.com but their recipes are more water down and not as full flavoured as this one! Give it a try! You'll never look back!
Provided by Kim A. Heaphy
Categories Jellies
Time 25m
Yield 6 250 ml Jars
Number Of Ingredients 5
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.
Nutrition Facts : Calories 601.6, Sodium 86.4, Carbohydrate 154.9, Fiber 0.8, Sugar 145.3, Protein 1.1
BEET-RASPBERRY JELLY
Make and share this Beet-Raspberry Jelly recipe from Food.com.
Provided by Martina
Categories Jellies
Time 1h5m
Yield 5 half pints
Number Of Ingredients 7
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.
BEET JELLY
This is different, delicious, and colorful, it's fun to have everyone guess what the ingredients are.
Provided by southern chef in lo
Categories Jellies
Time 35m
Yield 5 cups
Number Of Ingredients 5
Steps:
- Beet Juice: Scrub fresh beets and cover with boiling water. Boil the beets until tender; remove the beats and use the water they have been boiled.
- Mix beet juice, lemon juice, and Sure-Jell in medium saucepan; bring to a full boil. Add the sugar and Jell-O and boil hard for 10 minutes.
- Ladle into prepared jelly jars. Wipe the rims and seal.
Nutrition Facts : Calories 1032, Sodium 99.3, Carbohydrate 266.4, Fiber 0.9, Sugar 255, Protein 1.4
ROASTED BEET JAM
This spicy jam recipe is from my Russian grandmother, who had no written recipes and who gave a few jars of the jam as gifts. I re-created the recipe from memory and think of her each time I prepare it. If you want to increase the yield, it's easy to double the recipe. I like to serve the jam on buttered toast or with cream cheese on toasted pita. The jars, which are dark red from the beets, make a welcome gift.-Susan Asanovic, Wilton, Connecticut
Provided by Taste of Home
Time 2h30m
Yield 2 half-pints.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 132 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 63mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 1g fiber), Protein 1g protein.
CAN'T BE 'BEET' RASPBERRY JELLY
The main ingredient in this great tasting jelly can be your secret!
Provided by Bea Gassman
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 32
Number Of Ingredients 5
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.
Nutrition Facts : Calories 138.4 calories, Carbohydrate 35.6 g, Protein 0.2 g, Sodium 36.4 mg, Sugar 34.4 g
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