6 cups beet juice
1/2 cup lemon juice
2 pkgs. pectin
8 cups sugar
2 small boxes rasberry jello
Scrub raw beets extra well. Leave 1 1/2 - 2 inches of stem above beet. Cover with water and boil until tender. Drain off water and retain. Let juice set several hours and use only top half of juice. Bring 6 cups of beet juice, lemon juice, and pectin to hard boil. Mix jello with sugar and add all at once to boiling mixture. Boil 7 minutes, skim, and pour into sterilized jars. Seal.
Yield 4 1/2 pts
I know it sounds absolutely disgusting, but it's delicious!!!!!
How many beets did you start with? Can I just make it without the beet juice? ;D (Actually I do like beets.)
This is soooo unreal. I was cooking beets for supper tonight that Fred gathered from our garden -- and as I was scrubbing them clean, I was telling him about our deceased friends from Aransas Pass, Texas -- when the beets came to the farmer's market in the late fall, Lou would always call me and say "Jodi !!! there are fresh beets at the market in Rockport -- and I am going to get some to make jelly. Do you want any?" Well, needless to say, I LOVE fresh beets, but had never made beet jelly. So- I had no idea how to make it, and NOW --- LOOKEE HERE, A RECIPE, from a youngster yet.
Thanks, sweet girl -- this is nice to have.
hey, make jelly out of the juice, pickle the beets AND tops, no waste. I've never had beet jelly, but wow, beet pickles, love 'em. My grandma Edwards always added a few 3-4" tops and they were nice, crisp and just as good as the beets almost.
And I love hard-boiled eggs soaked in the beet pickle juice.
Beautiful color and delicious pickled eggs.
You can lead Ted anywhere with a jar of pickled beets. He adores them! I wish I had planted some this spring; I bought beets yesterday, and they are 62cents per can. Pickled beets aren't hard to can either, but I had never heard of including the tops, Flo.
;D ;D That may have just been my grandma. She was a "waste not, want not" kind of person. Probably the only one that skinned and fried the chicken feet, too. YUCK - I liked the pickled beet tops, but don't know about the chicken feet. I never even tried them.
Fried chicken feet are GOOD, Flo. I cooked them all the time, when I had fresh fryers and dressed them myself.
***I never could figure out why it was called "Dressing Chickens" , when you scalded them and took off all of their feathers"
and all you had was a NAKED chicken.
I love pickled beets - but had never heard of the tops being pickled too. Fred's Mother could make something out of anything, but
she never used the beet tops for anything.
My grandmother loved the feet and the heads! Yuk! I like the innards though, livers and gizzards fried safely inside the back and the ribs so they don't get too hard. Yum! A smell from the fourth of July morning, with a special treat of a liver fresh from the frying pan! This after waking the folks with a little symphony of poppers under a tin can outside their bedroom window! Picnic in the cousins basement; it was cool down there, and later sparklers on the lawn along with home made ice cream. Happy Birthday America!!
My grandmother cleaned and cooked the chicken feet and head, the summer I spend with them is the only time I got to eat the head and as I remember they were not too bad. My mother cooked the feet when we raised our own chickens when us kids was growing up and they are good eating.
LOL LOL LOL
From a beet jelly recipe to fried chicken heads and feet. NO ONE can say we are not a diverse group.!!!!