Can't be 'Beet' Raspberry Jelly

Can't be 'Beet' Raspberry Jelly
  • PREP TIME
    10 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    30 mins
  • SERVING
    32 People
  • VIEWS
    15

A vibrant and unexpectedly delicious jelly where the earthy sweetness of beets meets the bright tang of raspberry. This jewel-toned spread will elevate your morning toast or add a unique touch to cheese boards. The secret ingredient will have everyone guessing!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    36 g
  • Protein
    0 g
  • Sodium
    36 mg
  • Sugar
    34 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
2 mins

In a large, heavy-bottomed saucepan, whisk together the dry pectin, beet juice, and raspberry drink mix until well combined. (2 minutes)

02

Step
7 mins

Place the saucepan over high heat and cook, stirring constantly with a heat-resistant spatula, until the mixture begins to bubble vigorously around the edges. (5-7 minutes)

03

Step
3 mins

Immediately add the granulated sugar and fresh lemon juice to the bubbling mixture. Stir continuously until the sugar is fully dissolved and the mixture returns to a full, rolling boil that cannot be stirred down. (3 minutes)

04

Step
1 mins

Once at a rolling boil, maintain the heat and boil hard for exactly 1 minute, stirring constantly to prevent scorching. (1 minute)

05

Step
2 mins

Remove the saucepan from the heat. Use a large metal spoon or ladle to carefully skim off any foam that has formed on the surface of the jelly. (2 minutes)

06

Step
7 mins

Carefully transfer the hot jelly into sterilized jars, leaving 1/4 inch of headspace at the top of each jar. Seal the jars tightly with sterilized lids and rings. (5-7 minutes)

07

Step
10 mins

For any unsealed jars, process them in a boiling water bath for 10 minutes to ensure proper preservation. (10 minutes)

08

Step

Allow the jars to cool completely at room temperature. Check the seals by pressing down on the center of each lid; if the lid doesn't flex, it's properly sealed. Refrigerate after opening.

For the best flavor, use freshly squeezed lemon juice.
Beet juice can be purchased pre-made or made at home using a juicer. If making at home, be sure to strain the juice to remove any pulp.
Sterilize jars and lids by boiling them in water for 10 minutes prior to filling.
If you don't have raspberry drink mix, you can substitute with raspberry extract, adjust the amount to taste.
Make sure to stir constantly to prevent scorching during boiling process

Flavie Christiansenschiller

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.6/ 5 ( 5 Ratings)
Total Reviews: (5)
  • Columbus Gleichner

    Will definitely make this again, thank you for sharing!

  • Joanne Legros

    The color is so vibrant! It makes a beautiful gift.

  • Pascale Kertzmann

    I added a pinch of ginger to the mixture for a little extra warmth. It was a hit!

  • Esther Leannon

    Easy to follow recipe, and the jelly set perfectly. My kids love it on their toast.

  • Antone Bahringer

    I was skeptical about the beet juice, but this jelly is amazing! It's the perfect balance of sweet and tart.

LEAVE A REVIEW

Please Rate