Beetroot In Port Wine Jelly Recipes
PORT WINE JELLY
Fredricksburg Texas has some of the best Texas wineries close by. While experimenting with a great port I found there, I came up with this beautiful, jeweled jelly. It's easy to make for a gift basket.
Provided by Mama Smith
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 4h30m
Yield 40
Number Of Ingredients 5
Steps:
- Pour the port into a large saucepan, and sprinkle in the pectin. Bring to a boil over high heat, stirring frequently. Once boiling, pour in the sugar, and stir until dissolved. Return the mixture to a boil, and stir in the butter until melted. Continue boiling for 1 minute, skimming and discarding any foam the forms on the surface.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 23.1 g, Cholesterol 0.1 mg, Fat 0.1 g, Sodium 1.5 mg, Sugar 22.7 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
PORT WINE JELLY
Make and share this Port Wine Jelly recipe from Food.com.
Provided by Tonkcats
Categories Jellies
Yield 1 batch
Number Of Ingredients 3
Steps:
- Heat sugar and Port wine in top of double boiler over rapidly boiling water, stirring constantly, until sugar is dissolved, about 3 minutes.
- Remove from heat. Quickly stir in 1/2 bottle liquid pectin.
- Immediately pour jelly into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims of jars.
- Seal as directed.
Nutrition Facts : Calories 3077.2, Sodium 42.5, Carbohydrate 664.5, Sugar 636.2, Protein 0.9
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