Can't Be Beet Jelly

Can't Be Beet Jelly
3 cups beet juice (cooking water from cooking beets....)
4 tsp. lemon juice
1 box powdered pectin
4 cups sugar
1 small pkg. raspberry-flavored unsweetened Kool-Aid


Combine beet juice, lemon juice, and pectin (Sure Jell) in large pan.
Bring to a rolling boil. Quickly add sugar and boil for 6 minutes. Add
the Kool-Aid powder and mix thoroughly. Pour into sterilized 8 ounce
jelly jars. Fill to within 1/2 inch of top. Put on cap, screw band
firmly tight. Process in boiling water bath 5 minutes. Yield: Four
8-oz. jars.

Source: 1986 Kerr Home Canning and Freezing Book. Made 9/26/92. Amazing stuff. Tastes more like raspberry jelly than some raspberry jelly I¹ve eaten. Makes 5 8-oz. jars quite easily. Beet juice mixture really
boils up foamy -- use 6-quart pressure pan to cook. (That's my kitchen; I
don't know what you've got.)

Another recipe from Blue Ribbon Pickles and Preserves, Maria Polushkin Robbins, p. 58, St. Martin¹s Press, omits lemon juice and used only 3-1/2
cups sugar.
--
Barb

Source:

Melba's Jammin' (Schaller_Barb@htc.honeywell.com)

rec.food.preserving