Beet Jelly

6
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"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"

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

Related

Wendy

I used raspberry jello and it was very good. I omited the cinammon. I also tried with grape jello. Didn't like it.

review by:
(20 May 2020)