Allotment Gardening Advice Help Chat

Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Debz on September 08, 2008, 16:12

Title: Jellied Beetroot
Post by: Debz 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.
Title: Jellied Beetroot
Post by: frangardener 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?
Title: Jellied Beetroot
Post by: Debz 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:
Title: Jellied Beetroot
Post by: Beetroot queen 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
Title: Pickled beetroot
Post by: Chezjoie 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.
Title: Re: Jellied Beetroot
Post by: bajannana on October 17, 2011, 13:05: my mum used to make this with blackcurrant jelly it really was delicious
Title: Re: Jellied Beetroot
Post by: compostqueen on October 17, 2011, 16:47: I'm going to have a go with some blackcurrant jelly :)
Title: Re: Jellied Beetroot
Post by: Springlands 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.
Title: Re: Jellied Beetroot
Post by: stompy on October 18, 2011, 08:59: What do you eat it with? ???
Title: Re: Jellied Beetroot
Post by: Springlands on October 18, 2011, 09:29: Salads, cold meats particularly ham and turkey.
Title: Re: Jellied Beetroot
Post by: stompy on October 18, 2011, 09:31: Ahh, like red current jelly.

I like the sound of that :)
Title: Re: Jellied Beetroot
Post by: Mother-Hen on October 20, 2011, 19:58: Quote from: Beetroot queen 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

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
Title: Re: Jellied Beetroot
Post by: cheshirecheese 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.
Title: Re: Jellied Beetroot
Post by: Maryann 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:
Title: Re: Jellied Beetroot
Post by: Debz 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.
Title: Re: Jellied Beetroot
Post by: Maryann on November 08, 2011, 16:01: Oh right - well maybe someone with better knowledge of this type of thing than me will come along and help us out.
I was told to bottle whilst still hot in order to create the vacuum and therefore a good seal.
I know that with some fruit like strawberry you do leave the jam to cool for about 10 minutes and then pot it. This stops the fruit from rising to the top of the jam. But from experience I can say that even after 10 mins the jam is still quite hot and if you use lids with buttons you can hear them pop which wouldn't happen if it was cold.

Interesting .......anyone got any thoughts?
Title: Re: Jellied Beetroot
Post by: Aidy on July 24, 2018, 20:36: A patient mentioned jellied beetroot today to me so had a search and popped this one.

Made a batch tonight and waiting for it to set!
Gutted I just read it takes 3-4 hours for it to set >:(
I want it now
Title: Re: Jellied Beetroot
Post by: compostqueen on September 05, 2018, 12:11: I agree with the blackcurrant jelly 🙂 :tongue2: