In deep pan, put lemon juice, beet juice, pectin and jello. Bring to a boil.
Add sugar and boil 2 minutes.
Put in jelly glasses.
Bring jelly and Sure-Jell to a hard boil.
Add sugar, Jell-O and lemon juice.
Boil 8 minutes.
nch square pan generously with butter; line bottom with parchment paper.
First peel 6 to 8 beets and cook until tender with enough water to cover to make 6 cups of juice.
When beets are done, strain through cloth, to have clear juice.
Bring to a hard boil the beet juice and Sure-Jell. Stir in sugar, jello and lemon juice. Bring to a boil and boil hard for 6 minutes; let stand a few minutes off heat. Skim and put into jelly jars. Can be sealed with wax.
Boil beets; cut up so they bleed (throw away beets and keep juice, 4 cups).
Boil beet juice and ReaLemon juice.
Add 1 package pectin; boil 1 minute.
Add sugar and grape jello.
Return to hard boil for 3 1/2 minutes.
Put in jars and seal with wax.
Clean beets really well.
Cook and save juice.
Strain through several layers of cheesecloth.
Bring to a hard boil the beet juice, lemon juice and Sure-Jell.
Boil for 5 minutes and then add the 8 cups sugar and raspberry jello.
Cook for 1 or 2 minutes or until jelly flakes off of a spoon.
Put into jars; wipe rims and seal as with any other jellies.
Bring the first 3 items to a rolling boil, then add the mixture of sugar and jello to it.
Return to boil and boil hard for 6 minutes.
Skim and pour into small jelly jars.
The beet juice you get from your beets after you've washed them and put water on them to cook, which you would normally throw away.
Really good.
Strain\tbeet juice after boiling until soft.
Boil beet juice, lemon
and pectin (Sure-Jell) for 1 minute.
Add sugar and jello; bring to a boil and boil for 5 minutes.
The butter keeps the jelly from foaming.
Measure beet juice and put in large saucepan.
Add ReaLemon and pectin.
Bring to a boil.
Add sugar and gelatin (jello) and boil for 6 minutes.
Ladle into sterile jars and seal.
Makes 8 1/2 pints.
When cooking beets, scrub the beets well and cut them in half before placing them in the pot. Cook until tender and reserve the liquid.
Measure out 3 cups of beet juice and mix it with the the Certo and lemon juice. Bring this to a boil.
Once boiling, add sugar and Jello and boil for about 4 minutes.
Pour into sterilized jars.
In a saucepan, add beet juice, lemon juice, and Sure Jell and bring to a boil.
Add sugar and raspberry Jello.
Bring to a boil and cook 6 minutes stirring continually.
Skim and pour into hot dry jars.
Makes 4 to 5 pt.
Stir together juice,
Sure-Jell
and jello.
Bring to a boiling point and add sugar.
Boil good for 1 minute.
Pour in jars and seal.
(Prick beets with fork to let juice out.)
Bring beet juice, lemon juice and sure jell to a boil. Add sugar and jello boil 6 minutes. Seal in hot jars.
Mix all ingredients except the silver beet with a little water until you have a medium thick batter.
Add the well drained silver beet and fry in spoonfuls in hot oil until cooked.
Drain on paper towel and serve with curries as a side dish or as a snack.
Note:Bok Choy could also be used as a substitute for silver beet.
PLEASE NOTE: the Zaar database seems to want to make Silver Beet into 'beets' and this recipe is NOT for \"BEETS\" so my apologies if you got this recipe while looking for a Beet/beetroot recipe.
Add jello to the juice before adding sugar.
Mix juices and Sure-Jell and bring to a boil.
Add sugar and raspberry jello.
Boil for several more minutes.
Pour into jars and seal.
Beet Juice: Scrub fresh beets and cover with boiling water. Boil the beets until tender; remove the beats and use the water they have been boiled.
Mix beet juice, lemon juice, and Sure-Jell in medium saucepan; bring to a full boil. Add the sugar and Jell-O and boil hard for 10 minutes.
Ladle into prepared jelly jars. Wipe the rims and seal.
Mix water with jello.
After cooling add beet juice; set until it begins to thicken.
Add remaining ingredients.
Drain 3 teaspoons horseradish and stir into mayonnaise.
Add to mixture and pour into mold.
Cook beets until tender.
Remove beets from juice.
Add to juice Sure-Jell and lemon juice.
Boil 8 minutes.
Add sugar and jello.
Boil 10 minutes and pour into jars.
Seal.