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BEET JELLY Susie J. Yoder 5 med.-size red beets 1 box Sure-Jell 4 C. white sugar 4 T. lemon juice Peel and quarter beets. Place in saucepan and cover with 3 cups water. Cook until tender. Remove beets and add Sure-Jell to beet juice. Bring to a hard boil for 3 minutes. Add lemon juice and sugar; boil again for 5 minutes, stirring occasionally. Pour into glass jars and cool; then seal with paraffin.

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