Cooking for Daily Living
Jams, Jellies and Syrups
Beet Jelly

Wash and cut up beets and cook ‘til done. Strain and save juice. Beets may be peeled and used, though pale.

3 c. beet juice
2 Tbsp. lemon juice
1 pkg. pectin
Bring to a boil and add:
4 c. sugar and 1/2 c. tsp. butter or margarine

Bring to a boil again and cook ‘til it sheets from the spoon (2-4 minutes). Take from heat and add 1/2 small pkg. raspberry flavored gelatine. Stir ‘til dissolved. Pour into hot, sterilized jelly jars. Beet jelly is sometimes slow to set, and may set best if left unparaffined in refrigerator several days before sealing and processing 10 minute in water bath.