How do you make beet jelly?

Making Beet Jelly: A Simple Recipe

Ingredients:

* 4 cups beet juice (about 4 pounds beets)

* 4 cups granulated sugar

* 1 package (1.75 ounces) powdered fruit pectin

* 1/4 cup fresh lemon juice

Equipment:

* Large pot

* Measuring cups and spoons

* Jelly bag or cheesecloth

* Canning jars and lids

* Canning pot or large pot with a rack

Instructions:

1. Prepare the beet juice: Wash and trim the beets. Cut them into chunks and boil them in water until tender (about 30-45 minutes). Strain the juice through a jelly bag or cheesecloth and discard the pulp. You should have 4 cups of beet juice.

2. Prepare the jelly: Combine beet juice, lemon juice, and pectin in a large pot. Bring to a full rolling boil over high heat, stirring constantly.

3. Add the sugar: Immediately stir in the sugar and return the mixture to a rolling boil. Cook for 1 minute, stirring constantly.

4. Remove from heat and skim: Remove the jelly from the heat and skim off any foam that has formed on the surface.

5. Pour into sterilized jars: Pour the hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe the rims clean, seal with lids and bands, and process in a boiling water bath for 10 minutes.

6. Cool and store: Remove the jars from the boiling water bath and let them cool completely. Once they have cooled, check the seals to make sure they are tight. Store the jars in a cool, dark place.

Tips and Variations:

* Beet color: Beet jelly can range in color from vibrant magenta to a deep, rich red. The color intensity depends on the variety of beets used and the cooking time.

* Sweetness: Adjust the amount of sugar to your taste. You can use less sugar, but the jelly may be less firm.

* Flavors: Experiment with different flavor combinations. You can add a pinch of ground ginger, cinnamon, or other spices to your jelly.

* Presentation: For a beautiful presentation, use a decorative spoon to scoop the jelly into small jars.

Enjoy your homemade beet jelly! It's delicious spread on toast, crackers, or used as a glaze for roasted meats or vegetables.