Best Beet Jelly 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.

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.

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.

BEET JELLY RECIPE - (4/5)

Steps:

• Bring beet juice, Certo crystals and Lemon Juice to a boil. Add sugar and jello powder. Boil 6 minutes. Pour into jars and seal. Recommend Grape or Cherry jello.

BEET AND APPLE JELLY (VEGAN)

Steps:

• Steam whole beets until soft (about 45 minutes). (I pressure-cooked for 25 minutes.).
• Soak apple pieces in salted water for 5 minutes to prevent oxidation.
• When the beets are no longer hot, peel and cut into chunks.
• Place cooked beets and water in a blender and blend until smooth.
• Transfer the liquid to a sauce pan and add lemon juice and sugar.
• Bring to a boil, add agar-agar powder and let it boil for a couple of minutes, stirring constantly.
• Transfer the liquid to individual ramekins or glass containers. Place diced apple pieces on top and push them down.
• Refrigerate for a few hours or overnight.
• Infuse love and serve!