Jellied Beetroot

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Debz

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Jellied Beetroot
« on: September 08, 2008, 16:12 »
This is a way to use some of your beetroot if you don't like it pickled.

Recipe for Jellied Beetroot:

Boil 1 lb of beetroot in salted water for 1-2 hours depending on size.

Chop up very fine.

Make up 1 Raspberry jelly with 1/2 pint boiling water.

After jelly has melted add 1/4 pint vinegar.

Pour over beetroot, put in jars and leave to cool before putting on lids.

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frangardener

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Jellied Beetroot
« Reply #1 on: September 10, 2008, 12:23 »
How long would you be able to store this, and would it have to be in the fridge or just store cupboard?

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Debz

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Jellied Beetroot
« Reply #2 on: September 10, 2008, 13:38 »
I kept it in the fridge and I am not sure how long it would store for because it was delicious and got eaten really quickly! :lol:

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Beetroot queen

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Jellied Beetroot
« Reply #3 on: September 10, 2008, 13:41 »
I used mine on the nicest beetroot chutney I have ever tasted, and that comes from someone who doesnt like chutneys and pickles usually

I love beetroot hence the name but when i get some more in I will have a go. :D

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Chezjoie

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Pickled beetroot
« Reply #4 on: October 04, 2008, 08:53 »
It should last about a week in a fridge.  After that it is likely to go mouldy.  I use 1/2 water & 1/2 vinegar in mine and, if I can get one, a lemon jelly, but they seem to be scarce this year.
Joy McC

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bajannana

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Re: Jellied Beetroot
« Reply #5 on: October 17, 2011, 13:05 »
my mum used to make this with blackcurrant jelly it really was delicious

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compostqueen

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Re: Jellied Beetroot
« Reply #6 on: October 17, 2011, 16:47 »
I'm going to have a go with some blackcurrant jelly  :)

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Springlands

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Re: Jellied Beetroot
« Reply #7 on: October 17, 2011, 19:32 »
Used to make jellied beetroot many years ago - this has just reminded me of how yummy it is - and I have lots of beets in the garden. Now just to buy some jelly.

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stompy

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Re: Jellied Beetroot
« Reply #8 on: October 18, 2011, 08:59 »
What do you eat it with?  ???

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Springlands

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Re: Jellied Beetroot
« Reply #9 on: October 18, 2011, 09:29 »
Salads, cold meats particularly ham and turkey.

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stompy

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Re: Jellied Beetroot
« Reply #10 on: October 18, 2011, 09:31 »
Ahh, like red current jelly.

I like the sound of that  :)

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Mother-Hen

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Re: Jellied Beetroot
« Reply #11 on: October 20, 2011, 19:58 »
I used mine on the nicest beetroot chutney I have ever tasted, and that comes from someone who doesnt like chutneys and pickles usually



Hi, I have an abundance of beetroot at the moment and am going to make some beetroot jelly, but I would also like to make some chutney, could you possible recommend a recipe please? Thanks in advance


edit to clarify quote
« Last Edit: October 20, 2011, 20:08 by mumofstig »
Sometimes you have to accept that somedays you are the pigeon and somedays you are the statue!

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cheshirecheese

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Re: Jellied Beetroot
« Reply #12 on: October 29, 2011, 18:06 »
I've just made a batch of 'beetroot and orange preserve' - and it's looking/smelling great!  Here's the recipe:

350g beetroot
350 eating apples
300ml malt vinegar (I actually used red wine vinegar for the colour)
200g granulated sugar
225g red onions
1 garlic clove
Zest and juice of 2 oranges
1 tsp ground allspice
1 tsp salt

Peel the beetroot, and shred using the coarse grating blade in a food processor. 
Peel and core the apples, and cut into 1/2 inch pieces.
Put the vinegar and sugar into a pan and heat gently, stirring occasionally, until the sugar has dissolved.
Add the beetroot, apples, diced onion, diced/crushed garlic, orange zest and juice, allspice and salt; reduce the heat and simmer for 45 - 60 minutes.
Increase the heat slightly and boil for 10 minutes or  until the chutney is thick and no excess liquid remains.  Keep stirring to prevent it catching.
Spoon into warm, sterilised jars, cover and seal. 
Store in a cool, dark place for at least 2 weeks. 
Use within 6 months and refrigerate once opened.

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Maryann

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Re: Jellied Beetroot
« Reply #13 on: November 08, 2011, 14:03 »
Debz - this sounds delicious and I have some fresh beet waiting to be cooked but before I get started can I ask why you leave yours to cool before putting lids on?

Is it different to jam and chutney which I always pot up as hot a possible and put lids on straight away.

Oh, just had a thought - is it to stop condensation forming - or is that a stupid question  :blush:
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Debz

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Re: Jellied Beetroot
« Reply #14 on: November 08, 2011, 14:35 »
I don't know about the lid thing.  The recipe was given to me by a colleague's mother and I jsut did what I was told.



 

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