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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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 but their recipes are more water down and not as full flavoured as this one! Give it a try! You'll never look back! Ingredients:
3 cups beet juice |
4 -6 teaspoons lemon juice |
57 g certo, pectin crystals |
4 cups sugar |
85 g jello gelatin (strawberry or raspberry) |
Directions:
1. 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.
2. Measure out 3 cups of beet juice and mix it with the the Certo and lemon juice. Bring this to a boil.
3. Once boiling, add sugar and Jello and boil for about 4 minutes.
4. Pour into sterilized jars.
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