Best 5 Cant Be Beet Raspberry Jelly Recipes
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
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
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.
Nutrition Facts : Calories 883.5, Fat 0.7, SaturatedFat 0.1, Sodium 387, Carbohydrate 222.7, Fiber 8.3, Sugar 203.7, Protein 7.5
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
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
Tips:
- Choose ripe and fresh raspberries: The quality of your berries will greatly impact the taste of your jelly. Look for raspberries that are plump, brightly colored, and free of blemishes.
- Use a good quality pectin: Pectin is a natural thickener that helps to give jelly its texture. Make sure to use a pectin that is specifically designed for making jelly, as other types of pectin may not work as well.
- Follow the recipe carefully: Jelly making can be a delicate process, so it's important to follow the recipe carefully. Pay attention to the measurements and instructions, as even small changes can affect the final product.
- Don't overcook the jelly: Overcooking can cause the jelly to become tough and rubbery. Cook the jelly only until it reaches the desired consistency, which is typically a thick, syrupy texture.
- Let the jelly cool completely before serving: Once the jelly is cooked, let it cool completely before serving. This will allow the jelly to set properly and develop its full flavor.
Conclusion:
Raspberry jelly is a delicious and versatile condiment that is relatively easy to make at home. It can be used as a topping for toast, scones, or ice cream, or as a filling for pies and pastries. With a little bit of time and effort, you can make your own delicious raspberry jelly that is sure to impress your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love