How to take advantage of all those fresh garden beets!

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!

Beet Jelly Collage

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.

Chocolate Beet Cupcake Collage

Five little ole beets can provide a year full of jelly and a dozen cupcakes. That’s efficient! – Ella

Beet Jelly

  • Servings: 5 Half Pint Jars
  • Difficulty: easy
  • Print


• 5 – 6 beets
• 1 package Sure-Jell (fruit pectin)
• 4 cups sugar
• 1 package grape Kool-Aid


  1. Prepare canner, jars, and lids.
  2. Wash and peel the beets; slice and cook in 5 cups of water until tender.
  3. Drain the beets reserving both the beets and the juice.
  4. 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.
  5. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met.
  6. 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.


Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

10 thoughts

    1. That’s awesome! I’ve only known it as Beet Jelly. It was in my Oma’s recipe file. I agree I love seeing the lost recipes making a comeback as well.

  1. Can’t wait to try the jelly. I can lots of pickled beets, and it will be great to not pour all that lovely liquid down the drain! Thanks for sharing. I’m wondering if I could do an orange-flavored jelly using my golden beets and orange Kool Aid?

    1. Yes, you definitely can! For the color alone that would be a great choice. I’m so excited for you to try it.

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