Prep 35 mins
Cook 35 mins
This recipe was posted by request and I've never tried it so I'd be intrested in any feedback.
- 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.
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!
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
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.