"Can't Be" Beet Jelly
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Recipe Head
Always Searching to the for creative and new recipes to share with everyone! :) By Recipe Head
Published on 12/31/1969
Combine beet juice, lemon juice, and pectin (Sure Jell) in large pan.
Bring to a rolling boil. Quickly add sugar and boil for 6 minutes. Add the soft drink powder and mix thoroughly. Pour into sterilized 8 ounce jelly jars. Fill to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 5 minutes.
Yield: Four
8-oz. jars.
Made 9/26/92. Amazing stuff. Tastes more like raspberry jelly than some raspberry jelly I've eaten. Makes 5 8-oz. jars quite easily.
Beet juice mixture really boils up foamy - use 6-quart pressure pan to cook.
Another recipe from Blue Ribbon Pickles and Preserves, Maria Polushkin Robbins, p. 58, St. Martin's Press, omits lemon juice and used only 3-1/2 cups sugar.
"Can't Be" Beet Jelly
Ingredients: 3 cup beet juice 4 tsp lemon juice 1 box powdered pectin 4 cup sugar 1 sm pkg. raspberry-flavored unsweetened Kool-Aid (Grape may also be used. Raspberry isn't sold by Kool-Aid any longer.)
Method:Combine beet juice, lemon juice, and pectin (Sure Jell) in large pan.
Bring to a rolling boil. Quickly add sugar and boil for 6 minutes. Add the soft drink powder and mix thoroughly. Pour into sterilized 8 ounce jelly jars. Fill to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 5 minutes.
Yield: Four
8-oz. jars.
Made 9/26/92. Amazing stuff. Tastes more like raspberry jelly than some raspberry jelly I've eaten. Makes 5 8-oz. jars quite easily.
Beet juice mixture really boils up foamy - use 6-quart pressure pan to cook.
Another recipe from Blue Ribbon Pickles and Preserves, Maria Polushkin Robbins, p. 58, St. Martin's Press, omits lemon juice and used only 3-1/2 cups sugar.