Healthy Beet Jelly Recipe

Here’s my grandmother’s beet jelly recipe, with simple ingredients like fresh beets, sugar, lemon juice, and pectin that come together to make a smooth, sweet spread perfect for morning toast or biscuits.

This beet jelly has become my go-to recipe for holiday gifts and farmers’ market sales. I usually make a double batch because it disappears so quickly at my house. Nothing beats seeing people’s surprised faces when they taste how good beet jelly can be!

What Kind of Beets Should I Use?

Regular red beets are your best bet for this jelly recipe, though you could experiment with golden beets for a different color variation. When shopping, look for firm, smooth beets that feel heavy for their size – avoid any that are soft or have visible bruising. Fresh beets from your local farmer’s market or grocery store will work equally well, and you can even use beets with their greens still attached (just remove and save the greens for another use). If your beets are on the larger side, you might want to cut them into quarters before cooking to help them cook more evenly and extract the most color and flavor.

Options for Substitutions

While making this unique jelly, you have some room for adjustments with certain ingredients:

• Beets: Fresh beets are key to this recipe and can’t be substituted, but you can use any variety – red, golden, or striped beets will all work. Just note that different colors will affect the final look of your jelly.
• Fruit pectin: You can use liquid pectin instead of powdered – replace 2 packages of powdered pectin with 2 pouches (6 oz) of liquid pectin. If using low-sugar pectin, you’ll need to reduce the sugar amount by half.
• Lemon juice: Bottled lemon juice works just as well as fresh. In a pinch, you can use lime juice, but don’t skip the citrus entirely as it’s needed for proper setting.
• Granulated sugar: Sugar is crucial for proper jelling and preservation – don’t reduce the amount if using regular pectin. However, if you switch to low-sugar pectin, you can cut the sugar to 4 cups.
• Flavored gelatin: Feel free to experiment with different flavors – strawberry, raspberry, or cherry all work great with beets. You can also use sugar-free gelatin, but the texture might be slightly different.

Watch Out for These Mistakes While Cooking

The biggest challenge when making beet jelly is not achieving the right consistency, which often happens when you don’t properly measure the beet cooking water – make sure to use exactly 6 cups of the reserved liquid, as too much water will prevent your jelly from setting. Another common mistake is rushing the cooking process of the beets – they need to be cooked until completely tender (when a fork easily slides through), otherwise you won’t get that rich color and flavor in your jelly. To ensure your jelly sets properly, avoid reducing the amount of sugar or changing the proportions of pectin, as these ingredients work together in specific ratios to create the perfect gel consistency. For the best results, use a candy thermometer to reach the exact setting point of 220°F (105°C), and remember to let your jars sit undisturbed for 24 hours after processing to allow the jelly to set completely.

What to Serve With Beet Jelly?

This bright and unique beet jelly is perfect for spreading on warm, buttery biscuits or crusty sourdough toast at breakfast time. It works really well as part of a cheese board too – try pairing it with mild cheeses like cream cheese, brie, or goat cheese to let the jelly’s flavor shine through. For a quick appetizer idea, you can spoon this jelly over a block of cream cheese and serve it with crackers, or use it as a sweet complement to roasted meats like pork or turkey. If you’re keeping things simple, just spread it on your morning English muffin with a bit of butter!

Storage Instructions

Preserve: Once your beet jelly jars have properly sealed (you’ll hear that satisfying ‘pop’!), keep them in a cool, dark place like your pantry or cupboard. They’ll stay good for up to 18 months, making them perfect for gifting or enjoying throughout the year. Just remember to write the date on your jars!

Keep Fresh: After opening a jar, pop it in the fridge and use it within 3-4 weeks. The cool temperature helps maintain the jelly’s texture and prevents any unwanted growth. I like to keep mine on the middle shelf where it’s easiest to grab for morning toast!

Check Quality: Before using your jelly, always check for signs that it’s still good – the color should be bright and consistent, with no odd smells or mold. If you see any bubbles or the jar isn’t sealed properly, it’s best to play it safe and toss it out.

Preparation Time	15-20 minutes
Cooking Time	21-30 minutes
Total Time	36-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 10-15 g
• Fat: 0-1 g
• Carbohydrates: 800-850 g

Ingredients

For the beet water base:

• 6 cups reserved cooking water
• 6 large beets

For the jelly mixture:

• 2 packages (6 oz each) flavored gelatin (your choice, like strawberry or cherry)
• 8 cups granulated sugar
• 1/2 cup fresh lemon juice (strained to remove pulp and seeds)
• 2 packages fruit pectin (I prefer Sure-Jell brand for best set)

Step 1: Prepare the Beets

Begin by trimming off the greens from the beets and scrubbing them under running water until clean.

Place the cleaned beets in a large pot, cover them with water, and bring to a boil.

Cook the beets until they are tender, about 15 minutes.

Once tender, remove the beets from the water and set them aside for another recipe, such as pickled beets.

Step 2: Prepare the Beet Water

Strain 6 cups of the beet cooking water through a coffee filter to ensure it is clear and free from any solids.

Transfer the filtered beet water to a clean pot.

Step 3: Make the Jelly Mixture

Add Sure-Jell (pectin) to the pot with the beet water, followed by lemon juice, sugar, and Jell-O.

Stir the mixture well to combine.

Bring it to a boil and let it cook for about 6 minutes, stirring occasionally to ensure everything dissolves properly.

Step 4: Skim Foam and Jar the Jelly

After boiling, set the jelly mixture aside for a few minutes to cool slightly.

During this time, skim off any foam that rises to the surface to ensure a clear jelly.

Pour the jelly mixture into clean jelly jars, leaving a bit of space at the top for expansion as it freezes.

Step 5: Set and Store

Allow the jars of jelly to set in the refrigerator until firm.

Once set, store the jars in the freezer for longer preservation.

Enjoy your homemade beet jelly whenever you like!