cant-be-beet-raspberry-jelly

Can't be 'Beet' Raspberry Jelly

4 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Bea Gassman
Recipe by  Bea Gassman

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Ingredients

Adjust Servings

Original recipe yields 2 cups

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Directions

  1. 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.
  2. 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.

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Reviews (4)

Rate This Recipe
Clayton Cober
17

Clayton Cober

I was looking for a recipe for beet jelly and finally found one from my sister. Instead of sugar in the recipe, I used 4 cups of Splenda (could be less), and I used a package of Raspberry JELL-O Light.

J. Hala
8

J. Hala

I wonder how the review from bailey could possibly be correct that says the green color is unappealing? Green with beet juice and raspberry drink mix as the main ingredients? I believe the sugar could/should be cut down, but be careful changing jelly recipes as too much change and they will not set properly.

BAILEY2003
7

BAILEY2003

Too sweet and the green color is not appealing.

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Nutrition

Amount Per Serving (32 total)

  • Calories
  • 138 cal
  • 7%
  • Fat
  • 0 g
  • 0%
  • Carbs
  • 35.6 g
  • 11%
  • Protein
  • 0.2 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

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