RASPBERRY JELLY
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5h
Yield Makes 3 to 3 1/2 cups
Number Of Ingredients 5
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.
CAN'T BE 'BEET' RASPBERRY JELLY
The main ingredient in this great tasting jelly can be your secret!
Provided by Bea Gassman
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 32
Number Of Ingredients 5
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.
Nutrition Facts : Calories 138.4 calories, Carbohydrate 35.6 g, Protein 0.2 g, Sodium 36.4 mg, Sugar 34.4 g
OLD FASHION BEET JELLY
This is a recipe that my Great Aunt Augustine introduced me to over 25 years ago. When she first told me about, all I could think was "Beet Jelly? I don't think so!" It just sounded so strange! But we made a batch together and she then gave me a little on some bread to try. Again, "I don't think so" ran through my head but in our family we always try something before we decide whether or not we like it. I was pleasantly surprised and began making it for myself. I often make it in the fall during harvest time and reserve a few jars to give away as Christmas gifts. It is always well received, or at least it is after they have tried it! There are a couple of similar recipes on Food.com but their recipes are more water down and not as full flavoured as this one! Give it a try! You'll never look back!
Provided by Kim A. Heaphy
Categories Jellies
Time 25m
Yield 6 250 ml Jars
Number Of Ingredients 5
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.
Nutrition Facts : Calories 601.6, Sodium 86.4, Carbohydrate 154.9, Fiber 0.8, Sugar 145.3, Protein 1.1
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