Beet Raspberry Jelly
Elevate your homemade preserves game with this vibrant and nutrient-packed Beet Raspberry Jelly! This unique recipe blends the earthy sweetness of roasted beets with the bright, tangy flavor of fresh raspberries, creating a jelly that's as visually stunning as it is delicious. Sweetened with granulated sugar and balanced with a hint of zesty lemon juice, this jelly gets its perfect set from powdered pectin, resulting in a smooth, glossy finish. Not only does the blend of farm-fresh ingredients make it a show-stopping addition to breakfast spreads and cheese boards, but its high antioxidant content—thanks to the beets and raspberries—makes it a wholesome choice. Whether you’re spreading it on warm toast, pairing it with creamy brie, or gifting it in jars to loved ones, this Beet Raspberry Jelly is sure to impress both in flavor and presentation.
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Recipe Information
Ingredients
- 2 medium-sized Fresh beets
- 2 cups Fresh raspberries
- 2 cups Granulated sugar
- 2 tablespoons Lemon juice
- 1 packet (1.75 oz) Powdered pectin
- 1 cup Water
Instructions
Preheat your oven to 400°F (200°C). Wash the beets, then wrap them individually in aluminum foil. Roast them in the oven for 50-60 minutes or until tender when pierced with a knife.
Once the beets are roasted, allow them to cool. Peel off the skins using your fingers or a paper towel, then chop them into small chunks.
Place the chopped beets in a blender or food processor along with the raspberries and water. Blend until smooth, then pour the mixture through a fine-mesh sieve or cheesecloth into a large saucepan to remove seeds and any pulp, extracting as much liquid as possible.
Stir the sugar, lemon juice, and powdered pectin into the beet-raspberry mixture in the saucepan. Place the pan over medium-high heat and bring the mixture to a boil, stirring constantly.
Once boiling, let the mixture cook for 1-2 minutes while continuing to stir, ensuring the sugar fully dissolves and the pectin activates.
Remove the saucepan from the heat and skim off any foam that has formed on the surface of the liquid.
Immediately pour the hot jelly into sterilized glass jars, leaving about 1/4 inch of space at the top. Wipe the rims clean and secure the lids tightly.
Process the jars in a boiling water bath for 10 minutes to seal them. Carefully remove the jars and let them cool completely at room temperature. You should hear the lids pop, indicating the jars are sealed.
Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening and consume within 2-3 weeks.
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.0 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 85 mg | 4% | |
| Total Carbohydrate | 177.1 g | 64% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 146.9 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 590 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
