Cant Be Beet Raspberry Jelly Recipes
CAN'T BE 'BEET' RASPBERRY JELLY
The main ingredient in this great tasting jelly can be your secret!
Provided by Bea Gassman
Categories Jams and Jellies
Time 30m
Yield 32
Number Of Ingredients 5
Steps:
- In a large saucepan over high heat, stir together the pectin, beet juice, and raspberry drink mix. Cook, stirring constantly, until bubbles begin to form around the edge. Immediately stir in the sugar and lemon juice, bring to a rolling boil, and boil hard for 1 minute.
- Remove from heat, and skim off any foam using a large metal spoon. transfer to sterile jars, and seal, leaving 1/4 inch headspace. Process any unsealed jars in a hot water bath for 10 minutes. Refrigerate jelly after opening.
Nutrition Facts : Calories 138.4 calories, Carbohydrate 35.6 g, Protein 0.2 g, Sodium 36.4 mg, Sugar 34.4 g
BEET-RASPBERRY JELLY
Make and share this Beet-Raspberry Jelly recipe from Food.com.
Provided by Martina
Categories Jellies
Time 1h5m
Yield 5 half pints
Number Of Ingredients 7
Steps:
- 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.
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