Boil beet juice, Jell-Well and lemon juice for 1 minute.
Add sugar and jello.
Boil for 5 to 6 minutes.
Pour into jars and seal.
our cream with the lemon juice, beet juice, salt, and sugar until well
Combine gin, vanilla, simple syrup, beet juice, lemon juice, and egg white in a
Heat oil in a saucepan and saute onions for 3 mins. Add beets and potatoes and cook for 2 mins. Add stock and simmer for 20 mins. Add dill then puree. Add beet juice, horseradish and buttermilk. Reheat gently, season to taste then ladle into soup bowls. Serve garnished with chopped chives and dill.
Combine vinegar, cucumber, tomatoes, garlic, onion, oil, Tabasco sauce and 1/2 cup water. Season then use a stick blender to blend until smooth. Chill.
Just before serving, add beet juice to cucumber-tomato mixture and stir to combine. Ladle into bowls. Drizzle with sour cream and sprinkle with cilantro.
In a large saucepan over high heat, stir together the pectin, beet juice, and raspberry drink mix. Cook, stirring constantly, until bubbles begin to form around the edge. Immediately stir in the sugar and lemon juice, bring to a rolling boil, and boil hard for 1 minute.
Remove from heat, and skim off any foam using a large metal spoon. transfer to sterile jars, and seal, leaving 1/4 inch headspace. Process any unsealed jars in a hot water bath for 10 minutes. Refrigerate jelly after opening.
In a large pan, strain beet juice and lemon juice through straining cloth. Add Sure Jell and stir. Bring to a rolling boil. Add sugar; stir and boil for 6 minutes. Keep stirring!! Remove from heat. Add Kool-Aid and stir until dissolved.
Place martini glasses in the freezer or fill them with ice.
Fill a cocktail shaker with ice.
Add beet juice, vermouth, vodka, and aquavit to shaker.
Remove any ice from glasses. Shake and pour drink through a strainer into glasses.
Garnish with skewered baby beets.
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.
icrowave on HIGH (full power) for 2 minutes.
Stir and
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.
Cook beets, enough for 6 cups juice. Stir together in large kettle the beet juice, lemon juice and Sure-Jell. Bring to a boil; stir constantly. Boil 1 minute. Add sugar and Jell-O. Cook for 6 minutes or to soft ball. Pour in jars and seal.
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.
gg and vanilla. Beat in beet puree, followed by melted chocolate
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.
he oil.
Add the beet tops and mix well.
Put margarine into skillet.
Add onion and saute until golden in color.
Combine onion, potatoes, carrots and cabbage; add to beef stock.
Simmer for 30 minutes.
Add tomato sauce and beet juice.
Continue to simmer until vegetables are tender.
Add beets and lemon juice.
Season with salt and pepper.
Remove from heat before beets lose color.
Serve hot with 1 tablespoon of sour cream in each portion.
Makes 8 to 10 servings.
Measure beet juice in large pan; heat to boiling.
Add Sure-Jell and Kool-Aid.
Mix well and bring to boiling again.
Add sugar and bring to boil and boil for 3 minutes.
Pour in jars and seal.
This tastes like grape jelly.
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.
Combine beet juice, lemon juice and pectin in a large pan. Bring to a rolling boil.
Quickly add sugar and boil for 6 minutes.
Add the soft drink powder and mix thoroughly.
Pour into 8 ounce jelly jars.
Fill to within 1/2-inch to top of jars. Screw bands on lids tightly; process in boiling water bath 5 minutes.
Yields 4 (8 ounce) jars.