Ingredients for Beet Raspberry Jelly
- 1 pound beets
- 1/2 cup water
- 1 cup beet juice
- 1/4 cup lemon juice
- 1 package (1.75 oz) powdered pectin
- 4 cups granulated sugar
- Not found in recipe
- 1 cup raspberry juice (fresh or frozen)
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How to Make Beet Raspberry Jelly
- Preheat oven to 400°F (200°C). Wash and scrub 1 pound of beets. Wrap each beet individually in foil.
- Roast beets for 45-60 minutes, or until tender when pierced with a fork.
- Once cool enough to handle, peel and chop the beets.
- In a blender or food processor, puree the chopped beets with 1/2 cup water until smooth.
- Strain the beet puree through a fine-mesh sieve or cheesecloth, pressing to extract as much juice as possible. You should have approximately 1 cup of beet juice.
- In a large saucepan, combine the beet juice (1 cup), 1 cup raspberry juice (fresh or frozen), 1/4 cup lemon juice, and 1 package (1.75 oz) powdered pectin.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly.
- Stir in 4 cups of granulated sugar.
- Continue to boil hard for exactly 1 minute, stirring constantly.
- Remove from heat and skim off any foam.
- Ladle the hot jelly into sterilized half-pint jars, leaving 1/4 inch headspace.
- Wipe jar rims clean. Place lids and screw bands on tightly.
- Process in a boiling water bath for 5 minutes (adjust processing time based on your altitude – consult a canning guide for specifics).
- Let jars cool completely. You should hear a ‘pop’ sound as the jars seal. Check to make sure all jars have sealed properly before storing.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
814g
Fat
0g
Carbs
74g
