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Can't Be Beet Raspberry Jelly

60 min 4 cups Medium
Can't Be Beet Raspberry Jelly is a delightful fusion of earthy beets and sweet raspberries. This unique combination not only offers a stunning deep red hue but also a complex flavour profile that's both refreshing and satisfying. This version of raspberry jelly incorporates beetroot, enhancing the natural sweetness and adding a nutritional boost. Perfect for those who love to experiment with their preserves, this jelly is for anyone looking to elevate their brunch table or add a gourmet touch to their toast. With simple ingredients and a straightforward process, this jelly caters to both novice and experienced preservers alike, making it an accessible yet impressive addition to your homemade collection.

Instructions

1

Prepare the Beet Juice

Wash and peel the beets, then juice them using a juicer. Strain the juice to remove any pulp.

Pro tip: If you don't have a juicer, boil the beets until soft, then blend and strain.

2

Cook the Raspberries

In a large saucepan, combine raspberries and lemon juice. Cook over medium heat until the raspberries break down, about 10 minutes.

Pro tip: Mash the raspberries with a potato masher to help them break down.

3

Combine Beet Juice and Raspberries

Add the beet juice to the raspberry mixture, stirring well to combine.

4

Add Sugar and Pectin

Stir in the sugar and pectin. Bring the mixture to a rolling boil over high heat, stirring constantly.

Pro tip: Ensure the mixture boils fully to activate the pectin.

5

Test the Jelly's Set

Test the jelly by placing a small spoonful on a chilled plate. If it wrinkles when pushed, it's ready.

Pro tip: If not set, boil for another minute and test again.

6

Jar the Jelly

Pour the hot jelly into sterilized jars, leaving 1/4 inch headspace. Seal with lids and process in a boiling water bath for 10 minutes.

Pro tip: Ensure jars are properly sealed to prevent spoilage.

💡

Tips & Tricks

  • Use fresh or frozen raspberries for the best flavour.
  • Be sure to strain the beet juice well to remove any pulp.
  • Test the jelly's set by placing a small amount on a cold plate.

Frequently Asked Questions

What is Can't Be Beet Raspberry Jelly?

It's a homemade jelly combining the earthy taste of beets with the sweetness of raspberries.

How many calories are in Can't Be Beet Raspberry Jelly?

Each serving contains approximately 60 calories.

How long does it take to make Can't Be Beet Raspberry Jelly?

It takes about 60 minutes from start to finish.

How should I store Can't Be Beet Raspberry Jelly?

Store in sterilized jars for up to one year in a cool, dark place. Refrigerate after opening.

Can I use frozen raspberries for this jelly?

Yes, you can use frozen raspberries. Just make sure they're thawed before using.

Serving Suggestions

Serve your Can't Be Beet Raspberry Jelly with breakfast scones, on toast, or as a unique addition to a cheese platter. It pairs especially well with creamy cheeses like brie or camembert. For make-ahead convenience, this jelly can be stored in sterilized jars for up to one year in a cool, dark place. Once opened, keep it refrigerated and consume within a month.

Nutrition per serving

60

Calories

0g

Protein

0g

Fat

15g

Carbs

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