BEET-RASPBERRY JELLY

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Beet-Raspberry Jelly image

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

4 lbs large beets, peeled and cut up (about 6)
5 cups water
3 cups reserved beet juice (add water if needed)
3 tablespoons lemon juice (fresh or bottled)
1 (2 ounce) package pectin, crystals
4 cups granulated sugar
1 (3 ounce) package raspberry Jell-O gelatin

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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