Beet Jelly

On America’s Home Grown Veggie Show last Saturday, I interviewed Sheila Watson Kraklow. Sheila is a gardener from Denver, and enjoys cooking. Currently she is writing a cook book that is a collection of recipes from her parents, grandparents, aunts etc. that have been passed down through the kitchen table, rather than written down. One recipe is for Beet Jelly which an elderly relative gave to her, saying you make it like elderberry jelly.

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Here is the recipe:

This is the recipe (from the booklet included in the pectin) for Sure-Jel Elderberry Jelly
 

In place of the elderberry juice called for in this recipe use beet juice.  Boil 6-8 fresh beets in 10 cups of water.  Remove beets when they are tender, reserve to eat later.  Then strain the juice in the pot and save.

6 cups prepared juice  Add one 6 oz. (big) box of Raspberry Jell-o to the sugar and stir it in  (I didnt have Raspberry jello so I used and use Strawberry Banana but the original recipe called for Raspberry, and it’s great!)
1/4 cup lemon juice 
7 cups sugar, measured into separate bowl
2 boxes of Sure-Jel pectin, pour both into a bowl and reserve til needed. 
1/2 tsp.  butter or margarine (optional) 

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

Measure exactly 6 cups juice into 6- or 8-qt. saucepot. Stir in lemon juice.

STIR sugar (jell-o misture)  into juice in saucepot and add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. (Reduce heat and slow boil 7 minutes.) 
  
Stir in pectin. Return to full rolling boil and boil exactly 1 minute stirring constantly. Remove from heat. Skim off any foam with metal spoon.
 
LADLE quickly into prepared jars, filling to within 1/8 inch of tops.
  
Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
 
Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)
 
Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
 
That’s the recipe I used, keep in mind ladies that I lived at almost 7000 ft elevation so this is what worked for me, then.
 
Sheila Watson Kraklow


Comments

Beet Jelly — 1 Comment

  1. Hi Kate,

    I ran across this post while doing a search of my name on google – and decided it was time to send you an update.

    I got my first cookbook published and it can be purchased at http://www.dove-quill-publishing.com. Also got a big volume of my childrens stories out to the public, its called Nana’s BIG Storybook and has 3 full length, colorfully illustrated stories, a handful of excerpts from Rhymes With a Reason, and a bonus story; this too can be found on my website.

    I’m still gathering info and recipes from family members to make the family cookbook.

    Figured out why the recipe for Beet Jelly is so wacky on the page – I copied and pasted it from a post I put on facebook and guess it didnt go through as well as it could have.

    Thank you again Kate for the radio intervivew, I loved doing it!

    Sincerely,

    Sheila Watson Kraklow

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