Beet Jelly

"This recipe was posted by request and I've never tried it so I'd be intrested in any feedback."
 
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photo by Nicki W. photo by Nicki W.
photo by Nicki W.
photo by queenweina photo by queenweina
photo by k2oneal photo by k2oneal
photo by k2oneal photo by k2oneal
photo by k2oneal photo by k2oneal
Ready In:
1hr 10mins
Ingredients:
5
Yields:
5-6 half pints
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ingredients

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directions

  • 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.

Questions & Replies

  1. I am a food science and technology student. I want to pick this beet jelly as my project topic. Please can I trust this forum for help with my project?
     
  2. did what it said,but it didn't jell,what can I do
     
  3. I have made this twice and both times my jelly is too runny. Followed recipe to a tee. What am I doing wrong and how can I correct?
     
  4. What can we do with the remaining beets after straining the juice off ?
     
  5. Can I use the juice of beets that I have cooked with the skin, without peeling and cutting?
     
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Reviews

  1. thank you for taking the time i have spent many hours looking for this recipe. yours is the only one without rasberry jello, this jelly is excellent! again thank you! mariann ps my entire family are canadians,small world!
     
  2. I hate beetroot but my husband loves it pickled, so rather than waste the beautiful "juice' i made this and didn't have very high hopes...I WAS DELIGHTED TO BE PROVED SO WRONG. ALL JELLY LOVERS HAVE TO MAKE THIS; IT TASTES LIKE RED/BLACKCURRANT/RASPBERRY JELLY & IT IS DELICIOUS...NO BEETROOT TASTE AT ALL, JUST SWEET & AN AWESOME COLOUR, GREAT RECIPE, I AM A CONVERT, THANKYOU DiB's
     
  3. WONDERFUL. It really does taste like berry jelly. I cut the sugar by 1/2 c. because I ran out...and still love this. Really easy. I did strain the juice because I didn't peel the beets, and even after scrubbing them had fines in the juice...easir than trying to peel them. Try this even if you hate beets. Love to use stuff you would normally toss....GREAT RECIPE!!!!!!!! Batch 3 and 4...I used the reduced sugar form of pectin (pink box) and cut the sugar to 5 c. per batch. My 3 year old and 2 year old ate the leftovers by the spoonful...like it was chocolate. Very good in oatmeal, and on waffles.
     
  4. I detest beets. I had never heard of beet jelly before until yesterday when someone said it tasted like fruit so I had to try it out. I was leary since I read some reviews saying that it didn't gel. Mine gelled perfectly and the taste of it is great. No dirt ball taste at all but it is very fruity. I will make this again for sure. I got 7 half pint jars plus one 4 oz jar. Well worth the effort.
     
  5. I just made this jelly and the drops at the bottom of my pan are to die for. Not one to waste anything, however. I had made pickled beets which requires a lot more water. I always have a bit of brine leftover which I make with vinegar, water, cinnamon sticks, allspice berries and whole cloves. Why not? I added the leftover brine to the beet water, made a reduction for stronger beet flavor, strained out the spices and made the jelly. That hint of spice gives the jelly a depth I personally love.
     
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