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.
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 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