Apple & Beet Juice Jelly Recipe

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.

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