Beet Jelly
Recipe: #16849
January 20, 2015
Categories: Beet, Canning/Preserving, Fat Free, Gluten-Free High Fiber, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Gelatin/Jello, more
"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. Yield 6 pints"
Ingredients
Nutritional
- Serving Size: 1 (257.6 g)
- Calories 794.1
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 59.7 mg
- Total Carbohydrate - 205.3 g
- Dietary Fiber - 1.7 g
- Sugars - 202 g
- Protein - 0.8 g
- Calcium - 41.9 mg
- Iron - 0.9 mg
- Vitamin C - 17.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine beet juice, lemon juice (I used Real Lemon and Sure-Jell).
Step 2
Heat on high until boiling, stirring constantly.
Step 3
Stir in sugar, Jell-O and cinnamon.
Step 4
Boil for 7 minutes, stirring constantly. Don't leave it or it will boil over (I know).
Step 5
Put in hot sterile jars and seal.
Tips
No special items needed.