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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I was canning beets and didn't have any raspberry Jell-O, just strawberry. I thought, what the heck; tasted it and thought cinnamon was needed. Mine didn't gel much, to my mother-in-law's amusement, but it is a great pancake syrup, and it probably will gel for everyone else, lol, since she's teaching me to can and Czech cooking which is different for this Irish girl. Ingredients:
4 cups beet juice |
1/2 cup lemon juice |
1 (1 3/4 ounce) package sure-jell |
6 cups sugar |
1 (3 ounce) package strawberry jell-o gelatin dessert or 1 (3 ounce) package raspberry jell-o gelatin |
1 teaspoon cinnamon |
Directions:
1. Combine beet juice, lemon juice (I used Real Lemon and Sure-Jell).
2. Heat on high until boiling, stirring constantly.
3. Stir in sugar, Jell-O and cinnamon.
4. Boil for 7 minutes, stirring constantly. Don't leave it or it will boil over (I know).
5. Put in hot sterile jars and seal.
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