RASPBERRY SURPRISE PRESERVES
Source of Recipe
Just Jeanne
Recipe Introduction
Now this is an unusual recipe because no one knows what the secret
ingredient is. No one can guess that there are beets in this
scrumptious preserves. The color is a bright red and the flavor is
delightful. It can be made healthier by using Splenda and sugar-free
Jell-O.
List of Ingredients
10 lbs large beets, cooked, peeled and pureed
cold water to cover
7-1/2 cups reserved beet juice
1/2 cup lemon juice
2 teaspoons grated dried lemon peel
2 packages powdered pectin
5 cups granulated sugar or Splenda
2 (3 ounce) packages raspberry Jell-O (sugar free if desired)
Recipe
Cook beets in water until tender. Remove from stockpot with slotted
spoon. When cool, peel, cut into chunks and puree in a food processor.
Reserve juice from cooking the beets and measure 7-1/2 cups (add water
if necessary to get 7-1/2 cups juice). Combined pureed beets, beet
juice, lemon juice, grated lemon peel and pectin. Stir until combined
and heat on medium high heat until it comes to a boil. Add sugar or
Splenda and powdered Jell-O. Boil for 8 to 10 minutes, stirring
frequently to prevent scorching. Skim off foam, if necessary. Ladle
into sterilized jars, leaving 1/4-inch headspace. Remove air bubbles.
Wipe rims. Cap and seal. Process in a water bath canner for 10
minutes. Yields: 6-8 pints.
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