Raspberry Surprise Preserves (Canning)
No one can guess that there are beets in this scrumptious preserve. The color is a bright red and the flavor is delightful. It can be made healthier by using Splenda and sugar-free Jell-O.
INGREDIENTS | MAKES ABOUT 7 PINTS
- 10 pounds large beets
- cold water to cover
- 7 ½ cups reserved beet juice
- ½ 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
Cook beets in water until tender. Remove from stockpot with slotted spoon. Reserve juice. When beets are cool, peel, cut into chunks, and purée in a food processor.
Measure 7 ½ cups of reserved beet juice. Add water if necessary.
Combine puréed beets, beet juice, lemon juice, grated lemon peel, and pectin. Stir until combined and heat to a boil over medium-high heat.
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 ¼" headspace. Remove air bubbles. Wipe rims. Cap and seal.
Process in a water-bath canner for 10 minutes.