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!
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!
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Preserving - Jams, Jellies
Preserving - Jams, Jellies
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute