Ingredients
1 cup strawberries
1 cup blackberries
1 cup beets
1 cup raspberries
1 teaspoon organic stevia (optional for sweetness)
3/4 cup water
1 packet Sure Jell Pectin (NoSugar)
Preparation
Place Beet in the oven wrapped in foil, at 350 for about 90 minutes. Once cooked, it was easy to slice up.
Mash your berries and cooked beets by using a food processor or a potato masher. Leave it a bit chunky, not too smooth.
Place all fruit/beets in a saucepan.
Add stevia, water, and pectin.
Bring to a boil, and boil for 1 minute. Remove from heat and allow to cool.
Store in the fridge for up to 7 days. If you want to store it longer than that, follow the directions for canning fruit jams.
