Ingredients for Beet Jelly
- Beet Juice
- Fresh Lemon Juice
- Sure Jell
- 7 cups granulated sugar
- Raspberry Jell O Gelatin
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How to Make Beet Jelly
- **Prepare the Beet Juice:** Scrub 2 pounds of fresh beets thoroughly. Place them in a large pot and cover with about 6 cups of boiling water.
- **Boil the Beets:** Bring the pot to a boil, then reduce heat and simmer until the beets are tender (about 30-45 minutes). You should be able to easily pierce them with a fork.
- **Extract the Beet Juice:** Remove the beets from the pot and set aside to cool slightly. Once cool enough to handle, peel and roughly chop the beets. Strain the beet-boiling liquid through a fine-mesh sieve or cheesecloth into a large measuring cup, discarding the beet pulp. You should have approximately 4 cups of beet juice. If you have less, supplement with water to reach 4 cups.
- **Combine Ingredients:** In a large, heavy-bottomed saucepan, combine the beet juice (4 cups), 1/2 cup lemon juice, and 1 box (1.75 ounces) Sure-Jell powdered pectin.
- **Bring to a Full Rolling Boil:** Bring the mixture to a full rolling boil that cannot be stirred down, stirring constantly. This is crucial for setting the jelly.
- **Add Sugar and Jell-O:** Stir in 7 cups of granulated sugar and 1 (3-ounce) package of Jell-O (flavor of your choice - cherry or raspberry work well). Continue to boil hard for 1 minute, stirring constantly.
- **Skim and Ladle:** Remove from heat and skim off any foam. Quickly ladle the hot jelly into sterilized half-pint canning jars, leaving 1/4 inch headspace.
- **Seal and Process:** Wipe the rims of the jars clean. Place lids and rings on the jars and tighten fingertip tight. Process the jars in a boiling water bath for 10 minutes (adjust according to your altitude; consult a canning guide for accurate processing times).
- **Cool and Enjoy:** Let the jars cool completely. Check the seals; they should pop and be concave. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
1019g
Fat
0g
Carbs
88g
