It’s always nice to meet a new friend, even more so when it’s someone who shares an appreciation for the domestic arts. Recently I spent a pleasant Ohio evening getting to know my dinner companion chatting about home canning and preserving.
One of her all-time favorites is Beet Jelly. While it sounded a bit improbable, Kim’s honest enthusiasm kindled that “It’s so crazy that it just might work” optimism.
Next thing I knew a special shipment of Beet Jelly arrived (along with a bonus jar of excellent tomato sauce, thanks!). The Spec D tasters pronounced the beet jelly worthy of our One of the Best Jellies Ever ranking.
The secret ingredient is raspberry jello (how authentically Midwestern is that?) which gives the jelly a nice fruity flavor upon first bite. Then the sweet beet taste takes over, deep and a little earthy and totally delicious.
This recipe works equally well with fresh beet juice from a vegetable juicer or the juice from store-bought canned beets.
BEET JELLY
Recipe
2-1/2 cups beet juice (fresh or from canned beets)
1 6 oz. package raspberry jello
1 box Sure-Jell fruit pectin
4 c. sugar
In a heavy pot mix together the beet juice, jello and pectin. Bring to a boil for and cook, stirring, for 6 minutes.
Add 4 cups of sugar, and when it returns to the boil cool for 1-1/2 minutes.
Remove from heat. Skim off any foam. Ladle into hot sterile jars.
To make the jelly shelf-stable process in a boiling water bath for 10 minutes. Or you can let the jars come to room temperature, then store in the refrigerator until ready to consumeYou can either let the jars come to room temperature and then store in the refrigerator.
