Beet-Raspberry Jelly

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“A good tasting jelly, that tastes nothing like beets. A good way to use up garden beets.”
1hr 5mins
5 half pints

Ingredients Nutrition


  1. Cook beets in water until tender.
  2. Drain.
  3. Reserve juice.
  4. Combine reserved juice, lemon juice, and pectin crystals in large pot.
  5. Heat and stir on medium-high until it comes to a boil.
  6. Stir in sugar and gelatin.
  7. Boil 6 minutes stirring coccasionally.
  8. Skim off foam.
  9. Pour into hot sterilized half pint jars to within 1/4 inch of top.
  10. Place sterilized metal lids on jars and screw metal bands on securely.
  11. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.

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