Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 50kcal
Let me tell you, there’s nothing quite like a warm, buttered biscuit slathered with a fruity spread to start your morning. When it comes to sweetenings for my breakfast, I often turn to homemade spreads.
That's where this delightful beet jelly comes into play. There’s a unique joy in watching guests’ eyes light up when they try a spread they’ve never experienced before, and this jelly is sure to be a conversation starter at your next brunch.
Making beet jelly is one of those delightful kitchen projects that feels rewarding and nostalgic at the same time. It's a treat I discovered while experimenting with ways to utilize the beets from my garden.
This vibrant jelly brings a splash of color to any dinner table, and the flavor is simply irresistible. Sweet with a touch of tartness, it’s a far cry from typical grape or strawberry jams. And the best part? You can prep it in a snap!
Beet jelly transforms fresh beets into a smooth, spreadable preserve. Cooked beets are juiced, mixed with pectin, sugar, and a bit of acidity, resulting in a delightful sweet-and-earthy condiment. It’s great for livening up sandwiches and meats or simply enjoying on toast.
Beet jelly has a unique taste that combines sweetness from the sugar and a naturally earthy flavor from the beets. The addition of lemon juice gives it a slight tartness, balancing out the sweetness perfectly. If you've never had it before, you might be surprised at how delightful it is!
This recipe is effective for a couple of key reasons. Firstly, beets are naturally sweet and have a beautiful color that translates into the jelly. Secondly, the balance of rich beet flavor complemented by the acidity of the lemon juice works wonderfully with the sugar and pectin to create a perfect jelly consistency. Plus, it’s a simple, straightforward process without the need for fancy equipment!
- 6-8 medium-sized beets, scrubbed and trimmed
- 5 cups of water
- 1/2 cup of fresh lemon juice
- 1 package (1.75 oz) dry pectin
- 6 cups granulated sugar
- 1 teaspoon ground ginger (adds a warm, spicy note)
- 1/4 teaspoon salt (enhances flavor)
Ingredients From : food.com
Before diving into the steps, let me tell you, this process is straightforward and forgiving. Get your ingredients in line, and let’s start crafting this vibrant jelly that is destined to be a family favorite.
Start by peeling the beets. Yes, those earthy roots can be stubborn, but don’t fret! A vegetable peeler will do the trick nicely. Once peeled, chop them into quarters. This helps them cook faster and makes it easier to extract the juice.
In a large pot, add the chopped beets along with 5 cups of water. Bring the water to a gentle simmer over medium heat. Let the beets cook for about 30 minutes until they’re fork-tender. This means they’re ready to release their delicious juice!
Once your beets are tender, grab a fine mesh strainer to separate the juice from the solid beets. Be careful while pouring! You should end up with about 4 cups of vibrant beet juice. It's the heart of your jelly, so measure carefully.
Pour the measured beet juice into a large, clean pot. Next, stir in the lemon juice and the dry pectin. This mixture needs to come together well, creating a beautiful fusion that sets the stage for our jelly.
Turn on the heat to high and bring the mixture to a full, rolling boil. You’ll know when it’s boiling when those rapid bubbles just refuse to diminish. Keep a close eye on it; it can boil over!
Now, all at once, add the 6 cups of granulated sugar to your boiling mix. Stir continuously until the sugar dissolves completely, and bring it back to that full, rolling boil. You want it bubbling away for about one more minute.
After boiling for a minute, remove the pot from heat. Be cautious here because it’s hot! Get your sterilized jars ready. Using a ladle, fill each jar leaving about 1/8 inch of headspace at the top. This will help with sealing.
Once filled, quickly place the lids on the jars. For those who like to play it safe, process the jars in a boiling water bath for about 5 minutes. This helps seal everything nicely for storage.
- Beet Quality: Choose firm, fresh beets for the best taste.
- Chill the Jars: Ensure your jars are hot if you’re using a hot mixture to avoid breakage.
- Pectin Choices: Feel free to use low-sugar pectin if you're watching sugar intake.
- Flavor Additions: Experiment with spices like cinnamon or cardamom for a unique twist.
- Reuse Leftover Pulp: Save and use the beet pulp in soups or salads to reduce waste.
Store your beet jelly in a cool, dark place. If you’ve processed the jars properly, they can last for up to a year. Once opened, keep them refrigerated and use them within a few weeks for the best flavor.
- Grilled Cheese Sandwiches: Beet jelly spreads beautifully on the toasted bread, adding sweetness to gooey cheese.
- Cheese Charcuterie Boards: Pair it with an assortment of cheeses for a colorful appetizer.
- Pork Chops: A dollop on the side elevates grilled or pan-seared pork.
- Cream Cheese Crackers: Spread some cream cheese on a cracker and top it with beet jelly for a perfect bite.
- Breakfast Toasts: Jazz up your morning toast with beet jelly, a slice of avocado, and a sprinkle of salt for a vibrant start to your day.
- Beets: Carrots or cooked sweet potatoes can be used to create a different jelly.
- Lemon Juice: Lime juice also provides the necessary acidity for balancing flavors.
- Sugar: Honey or maple syrup could work well too for a different sweetness profile, though you'll need to adjust the quantity.
- Pectin: Chia seeds can be used as a thickener if you're looking for a more natural approach.
- Ground Ginger: Allspice or even a sprinkle of clove can add a warm note as an alternative.
Beet jelly is a showstopper, both visually and in taste. Its earthy sweetness is a delightful addition to brunches, sandwiches, or cheese platters. Plus, making it at home ensures you know exactly what goes into it – and it’s an opportunity to get creative! So, next time you harvest beets or spot them at the farmer's market, remember this easy recipe to turn them into a vibrant, tasty jelly you and your family will love.
It’s a simple yet impressive homemade treat that gives beet lovers a way to enjoy their favorite root veggie in a whole new light!
Making beet jelly is one of those delightful kitchen projects that feels rewarding and nostalgic at the same time. It's a treat I discovered while experimenting with ways to utilize the beets from my garden.
Servings 5
- Beet Quality: Choose firm, fresh beets for the best taste.
- Chill the Jars: Ensure your jars are hot if you’re using a hot mixture to avoid breakage.
- Pectin Choices: Feel free to use low-sugar pectin if you're watching sugar intake.
- Flavor Additions: Experiment with spices like cinnamon or cardamom for a unique twist.
- Reuse Leftover Pulp: Save and use the beet pulp in soups or salads to reduce waste.
I'm Rachel Ortiz, a registered dietitian and the creator of Treat Indulgently. I combine my love for nutrition and indulgent, satisfying recipes to show you how to enjoy rich, flavorful meals while still making mindful choices. Join me as we celebrate the joy of cooking and treating yourself!