· 6 raw beets
· 4 cups water
· ½ cup lemon juice
· 1 small pkg of raspberry Jello
· 1 pkg. Sure-Jel
· 4 cups of Sugar
1. Mix Jello and Sure-Jel together and set asside
2. Clean and wash beets, dice with a food processor
3. Add water to make 3 1/2 cups juice and cook
4. Add real lemon juice
5. Gradually add dry ingredient while continually whisking so not to clump or burn
6. Boil 3 minutes
7. Add 4 cups sugar (continually whisking)
8. Boil 2 minutes longer
9. Pour into jars and seal
10. Ladle jam into containers, leaving ½ head space on top. Cover containers and refrigerate. After jam has set (about 3 hours) transfer to freezer
Low Sugar Beet Jam
· 6
raw beets· 4 cups water
· ½ cup lemon juice
· 1 small pkg of raspberry Jello
· 1 pkg. lite fruit pectin home jell
· 1 cups of Sugar
1. Clean beets
2. Dice beets with a food processor
3. Add water to bring to 3 ½ cups and then add ½ of lemon juice and cook
4. Combine 1 cup of sugar, 1 small package of raspberry gelatin and 1 package of lite fruit pectin home jell
5. Gradually add dry ingredient while continually whisking so not to clump or burn
6. Bring mixture to a full boil for 1 full minute – continually whisking
7. Remove from heat and continue to stir for 3 more minutes
8. Ladle jam into containers, leaving ½ head space on top. Cover containers and refrigerate. After jam has set (about 3 hours) transfer to freezer
