Apple & Beet Juice Jelly Recipe

During The Great Depression, a beet juice jelly recipe was something people turned to save money. It was inexpensive to make versus using fresh fruit. I’ve been on this beet kick, whether I steam fresh beets or use canned. Canned beets contain about 1/2 cup of juice ready to use in this recipe. I save it up to make beet juice jelly, or in this case, apple beet juice jelly. Today, beets and its juices are consumed for multiple health benefits from fighting inflammation to cancer. I use a combination of apple cider and xylitol (a sugar substitute) to sweeten it, making it almost guilt free. Then add your favorite extract to create a unique flavor. The texture is perfect, not stiff like jello.

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Apple and Beet Juice Jelly Recipe

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Yield: Makes appx. 36 fl. oz.

Apple and Beet Juice Jelly Recipe

Sweety goodness doesn't have to contain sugar. Using xylitol, this beet juice jelly taste similar to grape jelly with a little twist, almond extract. You can substitute the extract with lemon juice, if desired.

Ingredients:

  • 3 1/4 cups apple cider
  • 1 1/4 cups canned beet juice
  • 2 envelopes Knox unflavored gelatin*
  • 1 1/2 cups xylitol (preferably birch derived)
  • 1 teaspoon almond extract (or lemon extract or juice)

Instructions:

  1. Add apple cider, beet juice and water to a saucepan.
  2. Sprinkle the gelatin packet on top a little at a time while whisking constantly.
  3. Add sugar and bring to a low boil over medium-high heat. Cook until it reaches 230°F constantly at a low boil. Be sure to stir the mixture frequently to avoid the gelatin sticking to the bottom, especially in the beginning.
  4. Add a little of the mixture to a small saucer, place in the freezer to cool and taste it. If it is sweet enough for you, make no changes. If you prefer it sweeter, add additional sugar, stir and cook until it thoroughly dissolves and again reaches 230°F.
  5. Stir in the almond extract; and set aside to cool for about 15 minutes. Pour into clean jars and allow to cool to room temperature.
  6. Cover with lids and refrigerate.

Tips

*If your diet does not allow for gelatin, try Pomona’s Pectin. Most pectin brands do not work well with xylitol or other sugar-free sweeteners. However, Pomona’s brand works well. There are two steps to the process, the pectin and mixing the calcium powder with water.

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