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Beet Jelly

Prep Time:

60 Minutes

Serves:

7 × 250 ml (8 oz) jars

Canning Method:

Hot Water Bath

Equipment

  • Large pot (15- 19 Liters or16–20 quart)

  • Water bath canner

  • Food processer or Blender

  • Food mill or jelly strainer

  • Large spoon or ladle

  • Canning funnel

  • Jar lifter

  • Lid lifter

  • Half-pint canning jars with lids and rings

  • Fine sieve or cheesecloth

  • Dishwasher or boiling water for jar sterilization

Ingredients

For the Juice

  • Fresh red beets

    • 4–5 medium (≈900 g / 2 lb)

  • Water

    • Enough to cover

For the Jelly

  • Beet juice

    • 950 ml / 4 cups

  • Lemon juice (bottled or fresh)

    • 240 ml / 1 cup

  • Granulated sugar

    • 1.4 kg / 7 cups

  • Powdered pectin

    • 1 package (≈50 g / 1¾ oz)

Preparation

Make the Juice

  1. Cook beets


    Wash beets, cover with water, and boil 20–30 minutes until tender.

  2. Strain


    Strain liquid to obtain beet juice. Peel beets and reserve for other uses.

Make the Jelly

  1. Combine ingredients


    In a large pot, combine beet juice, lemon juice, and pectin.

  2. Boil


    Bring to a rolling boil, stirring constantly.

  3. Add sugar


    Add sugar all at once. Return to full rolling boil and boil 1 minute.

  4. Fill jars


    Pour into hot jars leaving 3 mm / ⅛ inch headspace.

Process


Water bath 5 minutes (adjust to 4–5 minutes extra at high altitude).

A vibrant ruby-colored jelly with earthy sweetness and citrus brightness

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