Beet jelly with lemon

Yield: 4 servings

Measure Ingredient
6 larges Beets, peeled and cut up
5 cups Water
3 cups Reserved beet juice, (add water if needed)
1 1/4 oz package lemon drink mix (koolaid, unsweetened)
2 ounces Pectin crystals
4 cups Granulated sugar
1 pinch Salt

An elusive flavor. You can imagine you are eating an exotic fruit.

Cook beets in water until tender. Drain and reserve juice. Combine reserved juice, drink powder and pectin in large pot. Stir and bring to a boil over medium high heat. Boil 6 minutes without stirring.

Stir in sugar and salt. Return to boil. Boil rapidly on high for 1 minutes. Skim off foam. Pour into hot sterilized jars to within ¼ inch of top. Seal. Makes 4 half pints.

Origin: Preserves, by Jean Pare. Shared by: Sharon Stevens, Aug/95.

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