beet raspberry jelly

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Processing Time (Water Bath): 10 minutes
• Total Time: About 1 hour 5 minutes
• Yield: 5 half-pint jars
• Difficulty: Moderate

Ingredients

• 2 medium fresh beets
• 3 cups fresh raspberries
• 1 cup water
• 3½ cups granulated sugar
• 1 package (1.75 ounces) powdered fruit pectin
• 2 tablespoons fresh lemon juice
• ½ teaspoon vanilla extract (optional)

Equipment

• Large saucepan
• Fine-mesh sieve or jelly bag
• Potato masher
• Wooden spoon
• Measuring cups and spoons
• Sterilized half-pint canning jars
• New canning lids and bands
• Water bath canner or large stockpot with rack
• Jar lifter

Instructions

Step 1: Prepare the Beets

Wash the beets thoroughly and trim the tops, leaving about an inch of stem attached.

Place the beets in a saucepan, cover with water, and bring to a boil.

Reduce the heat and simmer for 30–40 minutes, or until the beets are tender when pierced with a knife.

Drain, allow them to cool slightly, then peel and chop into small pieces.

Step 2: Cook the Fruit

Place the chopped beets, raspberries, and 1 cup of water into a large saucepan.

Bring the mixture to a gentle boil over medium heat.

Cook for 10–12 minutes, stirring occasionally and lightly mashing the raspberries to release their juice.

Step 3: Strain the Mixture

Pour the cooked fruit mixture through a fine-mesh sieve or jelly bag into a clean bowl.

Allow the juice to drain naturally for about 20–30 minutes.

Avoid pressing too hard on the solids if you want a perfectly clear jelly.

Measure 4 cups of the strained juice. If needed, add a little water to reach the required amount.

Step 4: Make the Jelly

Return the measured juice to a clean saucepan.

Stir in the powdered fruit pectin and lemon juice.

Bring the mixture to a full rolling boil over high heat while stirring constantly.

Add the sugar all at once and continue stirring until dissolved.

Return to a rolling boil and cook for 1–2 minutes, then remove from the heat.

Skim off any foam from the surface.

If using vanilla extract, stir it in after removing the pan from the heat.

Step 5: Fill the Jars

Carefully ladle the hot jelly into sterilized jars, leaving ¼ inch of headspace.

Wipe the jar rims clean with a damp cloth.

Place the lids on the jars and tighten the bands until fingertip-tight.

Step 6: Process the Jars

Place the filled jars into a boiling water bath canner.

Process for 10 minutes (adjust processing time if required for your altitude).

Carefully remove the jars and place them on a towel-lined counter.

Allow them to cool undisturbed for 12–24 hours.

Check that each lid has sealed before storing.

Tips for Success

• Use fresh, ripe raspberries for the brightest flavor.
• Cook the beets until completely tender for easy blending and better color extraction.
• Do not squeeze the jelly bag if you prefer a crystal-clear jelly.
• Measure ingredients carefully, especially the sugar and pectin, for a proper set.
• Always use sterilized jars and fresh lids for safe canning.

Flavor Variations

Citrus Beet Raspberry Jelly

Add 1 teaspoon of finely grated orange zest for a bright citrus note.

Spiced Jelly

Stir in a pinch of ground cinnamon or ginger after cooking for gentle warmth.

Honey Version

Replace up to one-third of the sugar with mild honey, keeping in mind that the texture may be slightly softer.

Mixed Berry Jelly

Combine raspberries with blackberries or strawberries for a more complex fruit flavor.

Serving Suggestions

This colorful jelly is delicious served with:

• Toast
• English muffins
• Biscuits
• Croissants
• Scones
• Pancakes
• Waffles
• Cream cheese and crackers
• Brie or goat cheese
• Roasted pork
• Grilled chicken
• Turkey sandwiches
• Yogurt

It also makes a wonderful filling for thumbprint cookies, layer cakes, or pastries.

Storage

Properly sealed jars can be stored in a cool, dark pantry for up to 12 months.

After opening, refrigerate the jelly and use within 3–4 weeks.

Make-Ahead Tips

Prepare and strain the beet-raspberry juice one day in advance. Refrigerate it overnight, then finish the jelly the next day for a quicker canning session.

Why You’ll Love This Recipe

• Beautiful natural ruby-red color
• Sweet with a hint of tartness
• Unique homemade preserve
• Excellent for gifting
• Perfect for cheese boards
• Easy to can for long-term storage
• Made with simple ingredients
• Versatile for sweet and savory dishes

Estimated Nutrition (Per Tablespoon)

• Calories: 45
• Protein: 0g
• Carbohydrates: 12g
• Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 2mg
• Potassium: 25mg
• Fiber: 0g
• Sugar: 11g
• Calcium: 2mg
• Iron: 0.1mg
• Vitamin C: 2mg