Strawberry-Beet Jelly

I am a huge fan of sneaking in veggies whenever I can and sweet beets make it oh so easy. Strawberries and beets blend together perfectly and jam is the perfect excuse to stock up on extra strawberries at the farmer’s market when they’re in season.

Strawberry-Beet Jelly 

3 cups strawberries, rinsed-hulled-halved
1 steamed beet, peel and sliced into super thin pieces
1 1/2 cup raw sugar
1/4 cup lemon juice
1 inch chunk of raw ginger, grated

Combine all the ingredients in to a heavy saucepan over low heat. After the sugar is dissolved and starts to cook, add your strawberries. Turn up the heat and bring to a boil. Cook for about 10 minutes. It will show signs of thickening. You can drop into a small dish of ice water and see if it gels or use a candy thermometer (220F).

Transfer to sterile jars, allowing for some headspace. Process if it is to be shelved or cool and refrigerate if it is to be eaten soon!

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