I came up with this jelly to use strained beet juice leftover from when I made pickled beets. I like it because it is a new and different flavor of jelly.
In a large saucepan, bring all ingredients to a rolling boil, then add 7 cups sugar. Stir constantly. Bring to a good rolling boil again and boil 1 minute, stirring constantly or until jelly drops off a clean slotted spoon in two drops, side by side. You will have to boil it longer than 1 minute; just make sure the drops of jelly drop side by side on the plate. I live in a high altitude area, and had to boil it approximately 3 minutes the last time, but you might have to boil it less, depending on your altitude. Just keep checking the jelly.
Makes 4 1/2 pints. Skim foam off jelly if desired and pour into sterilized, clean jars. I chose pints but you might prefer half pints instead.
| Servings: | 4 1/2 pints |
| Time: | 5 Minutes Preparation Time 30 Minutes Cooking Time |
By Monica Lacy from Cortez, CO
