Beet Raspberry Jelly Recipes

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.

Steps:

• Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
• In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
• Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

Steps:

• Use the oil to lightly grease the inside of a 600ml jelly mould. Put the gelatine leaves in a small bowl of cold water, one at a time so they don't stick together. Leave to soak while you cook the raspberries.
• Pour 300ml water into a large saucepan. Add the caster sugar, heat gently over a medium heat, stirring occasionally until the sugar has dissolved, then add the raspberries. Bring to the boil, then turn the heat right down so the mixture is barely simmering, and cook for 5 mins until the raspberries break down. Stir well, but don't mash them too much as the raspberries will break down in the heat.
• Carefully pour the raspberry mixture through a sieve set over a large heatproof measuring jug. Stir in the lemon juice, then either top up with cold water or pour some away to ensure you have exactly 600ml total liquid. Drain the water from the gelatine leaves and squeeze out any excess before adding to the raspberry mix. Stir well until the gelatine has completely dissolved, then pour into your jelly mould (see tip below). Once cold, place in the fridge and leave overnight to set.
• Turn the jelly out onto a large plate just before serving. Serve with a scoop of clotted cream or ice cream, and some raspberries.

Steps:

• Peel beets and simmer in water for 30 minutes.
• When beets are tender strain off liquid measuring 4 cups of beet juice.
• Pour into a large pot.
• Stir in lemon juice and pectin.
• Bring to a full, rolling boil over high heat.
• Stir in sugar all at once and return to a full, rolling boil and boil for 1 minute.
• Remove from heat and ladle into clean hot stearilized jars leaving 0.125 inch head space and seal.
• I process any jelly for 5 minutes in a boiling water bath even though the recipes don't call for it.

Steps:

• 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.
• Measure out 3 cups of beet juice and mix it with the the Certo and lemon juice. Bring this to a boil.
• Once boiling, add sugar and Jello and boil for about 4 minutes.
• Pour into sterilized jars.

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.