It’s always nice to meet a new friend, even more so when it’s someone who shares an appreciation for the domestic arts. Recently I spent a pleasant Ohio evening getting to know my dinner companion chatting about home canning and preserving.
Kim comes from a long line of passionate and prolific gardeners. Her childhood was spent in an Amish-adjacent community, virtually awash in hearty pickles and preserves and sauces.
One of her all-time favorites is Beet Jelly. While it sounded a bit improbable, Kim’s honest enthusiasm kindled that “It’s so crazy that it just might work” optimism.
Next thing I knew a special shipment of Beet Jelly arrived (along with a bonus jar of excellent tomato sauce, thanks!). The Spec D tasters pronounced the beet jelly worthy of our One of the Best Jellies Ever ranking.
The secret ingredient is raspberry jello (how authentically Midwestern is that?) which gives the jelly a nice fruity flavor upon first bite. Then the sweet beet taste takes over, deep and a little earthy and totally delicious.
This recipe works equally well with fresh beet juice from a vegetable juicer or the juice from store-bought canned beets.
BEET JELLY
Recipe
2-1/2 cups beet juice (fresh or from canned beets)
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1 box Sure-Jell fruit pectin
4 c. sugar
In a heavy pot mix together the beet juice, jello and pectin. Bring to a boil for and cook, stirring, for 6 minutes.
Add 4 cups of sugar, and when it returns to the boil cool for 1-1/2 minutes.
Remove from heat. Skim off any foam. Ladle into hot sterile jars and seal.
Let the jars come to room temperature, then store in the refrigerator until ready to consume.
