A delightful twist on traditional beet jelly, this recipe incorporates a hint of citrus for a refreshing flavor.
Peel the fresh beets and cut them into chunks.
Cutting the beets into smaller pieces helps them cook faster and release more juice.
Simmer the beet chunks in water over medium heat for about 30 minutes until tender.
Cover the pot partially to retain heat while allowing steam to escape.
Strain the cooked beets to extract the juice, ensuring you have 4 cups of liquid.
Use a fine mesh strainer or cheesecloth for a clearer juice.
Pour the beet juice into a large pot and add the juice of the fresh lemons and the powdered pectin.
Stir well to dissolve the pectin completely before heating.
Bring the mixture to a rolling boil over high heat.
A rolling boil is when the liquid continues to boil even while stirring.
Add the granulated sugar all at once and stir until dissolved.
Adding the sugar all at once helps maintain the temperature of the mixture.
Return to a rolling boil and boil for 1 minute.
Set a timer to ensure precise boiling time for proper setting.
Remove from heat and ladle the jelly into sterilized jars, leaving 1/8 inch headspace.
Wipe the jar rims clean before sealing to ensure a proper seal.
Process the jars in a boiling water bath for 5 minutes to seal.
Ensure the jars are fully submerged in the water bath for effective sealing.
