CAN'T BE 'BEET' RASPBERRY JELLY
The main ingredient in this great tasting jelly can be your secret!
Provided by Bea Gassman
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 32
Number Of Ingredients 5
Steps:
- In a large saucepan over high heat, stir together the pectin, beet juice, and raspberry drink mix. Cook, stirring constantly, until bubbles begin to form around the edge. Immediately stir in the sugar and lemon juice, bring to a rolling boil, and boil hard for 1 minute.
- Remove from heat, and skim off any foam using a large metal spoon. transfer to sterile jars, and seal, leaving 1/4 inch headspace. Process any unsealed jars in a hot water bath for 10 minutes. Refrigerate jelly after opening.
Nutrition Facts : Calories 138.4 calories, Carbohydrate 35.6 g, Protein 0.2 g, Sodium 36.4 mg, Sugar 34.4 g
BEET-RASPBERRY JELLY
Make and share this Beet-Raspberry Jelly recipe from Food.com.
Provided by Martina
Categories Jellies
Time 1h5m
Yield 5 half pints
Number Of Ingredients 7
Steps:
- Cook beets in water until tender.
- Drain.
- Reserve juice.
- Combine reserved juice, lemon juice, and pectin crystals in large pot.
- Heat and stir on medium-high until it comes to a boil.
- Stir in sugar and gelatin.
- Boil 6 minutes stirring coccasionally.
- Skim off foam.
- Pour into hot sterilized half pint jars to within 1/4 inch of top.
- Place sterilized metal lids on jars and screw metal bands on securely.
- For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.
SURE.JELL RED RASPBERRY JELLY
Want to stock up on the most delicious red raspberry jelly ever? Make it at home. We happen to have a recipe for SURE.JELL Red Raspberry Jelly right here.
Provided by My Food and Family
Categories Home
Time 3h
Yield about 6 (1-cup) jars or 96 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Crush raspberries thoroughly, one layer at a time. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups juice into 6- or 8-qt. saucepot.
- Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g
OLD FASHION BEET JELLY
This is a recipe that my Great Aunt Augustine introduced me to over 25 years ago. When she first told me about, all I could think was "Beet Jelly? I don't think so!" It just sounded so strange! But we made a batch together and she then gave me a little on some bread to try. Again, "I don't think so" ran through my head but in our family we always try something before we decide whether or not we like it. I was pleasantly surprised and began making it for myself. I often make it in the fall during harvest time and reserve a few jars to give away as Christmas gifts. It is always well received, or at least it is after they have tried it! There are a couple of similar recipes on Food.com but their recipes are more water down and not as full flavoured as this one! Give it a try! You'll never look back!
Provided by Kim A. Heaphy
Categories Jellies
Time 25m
Yield 6 250 ml Jars
Number Of Ingredients 5
Steps:
- When cooking beets, scrub the beets well and cut them in half before placing them in the pot. Cook until tender and reserve the liquid.
- Measure out 3 cups of beet juice and mix it with the the Certo and lemon juice. Bring this to a boil.
- Once boiling, add sugar and Jello and boil for about 4 minutes.
- Pour into sterilized jars.
Nutrition Facts : Calories 601.6, Sodium 86.4, Carbohydrate 154.9, Fiber 0.8, Sugar 145.3, Protein 1.1
RASPBERRY JELLY
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5h
Yield Makes 3 to 3 1/2 cups
Number Of Ingredients 5
Steps:
- Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
- In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
- Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
ROASTED BEET JAM
This spicy jam recipe is from my Russian grandmother, who had no written recipes and who gave a few jars of the jam as gifts. I re-created the recipe from memory and think of her each time I prepare it. If you want to increase the yield, it's easy to double the recipe. I like to serve the jam on buttered toast or with cream cheese on toasted pita. The jars, which are dark red from the beets, make a welcome gift.-Susan Asanovic, Wilton, Connecticut
Provided by Taste of Home
Time 2h30m
Yield 2 half-pints.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Peel beets and cut into wedges. Place in a 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 50-60 minutes or until tender. Cool slightly., Meanwhile, rinse two 1-cup plastic containers and lids with boiling water. Dry thoroughly. Cut a thin slice from the top and bottom of the lemon; stand lemon upright on a cutting board. With a knife, cut off peel and outer membrane from lemon. Cut in half. Thinly slice half of lemon and remove seeds (save remaining half for another use). Place cinnamon and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string., Place beets in a food processor; pulse until finely chopped. Transfer to a large saucepan. Add sugars, maple syrup, ginger, salt, sliced lemon and spice bag; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/4 hours or until thickened. Remove from heat; discard spice bag. Cool slightly., Fill containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Refrigerate up to 1 week or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 132 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 63mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 1g fiber), Protein 1g protein.
CAN'T BE 'BEET' RASPBERRY JELLY
The main ingredient in this great tasting jelly can be your secret!
Provided by Bea Gassman
Categories Jams and Jellies
Time 30m
Yield 32
Number Of Ingredients 5
Steps:
- In a large saucepan over high heat, stir together the pectin, beet juice, and raspberry drink mix. Cook, stirring constantly, until bubbles begin to form around the edge. Immediately stir in the sugar and lemon juice, bring to a rolling boil, and boil hard for 1 minute.
- Remove from heat, and skim off any foam using a large metal spoon. transfer to sterile jars, and seal, leaving 1/4 inch headspace. Process any unsealed jars in a hot water bath for 10 minutes. Refrigerate jelly after opening.
Nutrition Facts : Calories 138.4 calories, Carbohydrate 35.6 g, Protein 0.2 g, Sodium 36.4 mg, Sugar 34.4 g
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