Post by carnation037 on Sept 27, 2002 1:40:25 GMT -6
Beet Jelly #1
beets 6 c. beet juice 1/2 c. lemon juice 2 boxes Sure-Jell 8 c. sugar 1 (6 oz.) box raspberry gelatin
Wash beets and cook (for the juice). Combine beet juice, lemon juice and Sure-Jell in saucepan;bring to boil. Add sugar and gelatin. Boil about 10 minutes, after it comes to a rolling boil. If you like raspberry, this is delicious.
Post by carnation037 on Sept 27, 2002 1:41:14 GMT -6
Beet Jelly #2
8 to 10 beets 5 c. water 1/2 c. lemon juice 1 pkg. dry pectin 6 c. sugar
Peel beets and simmer in water for 30 minutes. When beets are tender strain off liquid measuring 4 c. of beet juice and pour into a large pot. Stir in lemon juice and pectin. Bring to a full, rolling boil over high heat. Stir in sugar all at once and return to a full, rolling boil and boil for 1 minute. Remove from heat and ladle into clean hot sterilized jars leaving 1/4" at top and seal. You can process for 5 minutes in a boiling water bath even though the recipe does not call for it. Makes 5 - 6 half pints.
Post by carnation037 on Sept 27, 2002 14:28:19 GMT -6
Beet Jelly #3
4 c. beet juice 1/2 c. lemon juice 1 pkg. plus 2 tbsp. pectin 1 6oz. pkg. sugar free gelatin, ...(strawberry or raspberry or cherry or mixed fruit)
Mix the beet juice, lemon juice, and pectin together in a stainless saucepan. Bring to a good boil and boil for 6 - 7 minutes. Then add the gelatin and make sure all the crystals are dissolved well. Pour in jars and seal. Use paraffin to seal, if you like.