Beet-Raspberry Jelly

"A good tasting jelly, that tastes nothing like beets. A good way to use up garden beets."
 
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Ready In:
1hr 5mins
Ingredients:
7
Yields:
5 half pints
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ingredients

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directions

  • 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.

Questions & Replies

  1. I’m wondering if I could use sugar-free jello and a sugar substitute instead of all the sugar? Or use sugar-stevia mix to reduce the sugar? Thank you
     
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Reviews

  1. My Great Aunt Augstine introduced our family to this jelly in the 1970's. Personally, I've been making this jelly for about two decades and have given it away in Christmas gift care packages. Every year I have the jars returned asking for refills. It is an amazing jelly and I must admit, my preferred spread for toast in the morning!
     
  2. I have made this before and it is absolutely delicious!!!
     
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