So now that the garden is in full bloom and you have fresh vegetables by the basket-full, what are you going to do with all this bounty? Over the next few weeks, I will be sharing some of my favorite fresh garden recipes using the vegetables I grew this year.
Today’s vegetable is Beets. So how can you make beets appetizing for the whole family? How about Beet Jelly and Chocolate Beet Cupcakes using the same six beets for both recipes.
One of my very favorite things to make with beets is beet jelly. It tastes and looks just like grape jelly only it gives you the benefits associated with this superfood. Beets are filled with nutrients like vitamin Bs, manganese, copper, magnesium, and potassium. Beets may also lower your blood pressure, improve stamina, and improve brain activity to name a few. Just follow the recipe below for a year’s supply of delicious jelly!
The jelly only uses the juice made from boiling beets which leaves the beets that can be used for other recipes. You can toss with some butter and serve as a side dish with dinner or for a delicious and healthier dessert try making this fantastic Chocolate Beet Cupcakes find on the Dr. Oz. Website.
Skip shredding and microwaving the beets. Just toss the sliced, cooked, beets reserved from the beet jelly recipe into the food processor and follow the rest of the steps. I frosted with a creamy buttercream frosting and sprinkled with a few toffee bits.
Five little ole beets can provide a year full of jelly and a dozen cupcakes. That’s efficient! – Ella
• 5 – 6 beets
• 1 package Sure-Jell (fruit pectin)
• 4 cups sugar
• 1 package grape Kool-Aid
- Prepare canner, jars, and lids.
- Wash and peel the beets; slice and cook in 5 cups of water until tender.
- Drain the beets reserving both the beets and the juice.
- In a large, deep stainless-steel saucepan, add 3 cups of reserved beet juice. Whisk in the Sure-Jell until dissolved. Bring to a boil over high heat, stirring frequently. Add the sugar and Kool-Aid all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.
- Ladle hot jam into hot jars, leaving 1/4-inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met.
- Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.