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Recipe(tried): Beet Jelly

Preserving - Jams, Jellies
From my daughter Kathy -

BEET JELLY

Cut off tops and bottoms of beets. Wash and cook until fork tender. Slice beets and freeze in containers or bags. Save water and juice from cooked beets. Beets can remain frozen until ready for use, up to 1 year.

Pour 4 cups of this juice into large pot, add:

1/2 cup lemon juice
1 pkg pectin
1 (3 oz.) pkg. raspberry jello

Let mixture come to a full boil, then stir in:

6 cups of sugar

Boil for at least 3 minutes.

Pour into jelly jars and seal with lids. Store in refrigerator.

Awesome!
MsgID: 206430
Shared by: Donna, Wisconsin
Board: Canning and Preserving at Recipelink.com
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