Can't Be Beet Jelly Recipe
- 3 c. beet juice
- 4 tsp lemon juice
- 1 box powdered pectin
- 4 c. sugar
- 1 sm pkg. raspberry-flavored unsweetened Kool-Aid (Grape may also be used. Raspberry isn't sold by Kool-Aid any longer.)
- Combine beet juice, lemon juice, and pectin (Sure Jell) in large pan.
- Bring to a rolling boil.
- Quickly add in sugar and boil for 6 min.
- Add in the soft drink pwdr and mix thoroughly.
- Pour into sterilized 8 oz jelly jars.
- Fill to within 1/2 inch of top.
- Put on cap, screw band firmly tight.
- Process in boiling water bath 5 min.
- Yield: Four8-ounce.
- jars.
- Made 9/26/92.
- Amazing stuff.
- Tastes more like raspberry jelly than some raspberry jelly I've eaten.
- Makes 5 8-ounce.
- jars quite easily.
- Beet juice mix really boils up foamy - use 6-qt pressure pan to cook.
- Another recipe from Blue Ribbon Pickles and Preserves, Maria Polushkin Robbins, p. 58, St. Martin's Press, omits lemon juice and used only 3-1/2 c. sugar.
beet juice, lemon juice, sugar, raspberryflavored
Taken from cookeatshare.com/recipes/can-t-be-beet-jelly-98397 (may not work)