Return to listing

Beetroot In Jelly

Submitted by Crafty Cookie 11 June 2009

Great served with cold meats and sandwiches and excellent in winter salads. Store in a cool dark place, when opened best stored in the fridge.

 
 
 
 

Ingredients

2lbs beetroot,1/2 pint white vinegar,6 cloves,6 peppercorns,1 small bay leaf,half packet raspberry jelly, , , , ,

Method

1 Wash beetroot, trim stalks to 1 long. Do not cut the root or beetroot will 'bleed'.
2 Cook until tender (either boil, roast or microwave).
3 Cool slightly, rub off skin and trim ends.
4 Cut into 1/2 dice or 1/4/ slices, pack into jars quite tightly.
5 Place vinegar and spices into a saucepan and cover. Bring to the boil, simmer for 10 minutes. Strain and discard used spices.
6 Pour onto jelly and completely dissolve. Cool but do not let it set.
7 Pour over beetroot and completely cover. Allow to set and cool.
8 Cover with a waxed disc and seal with preferably a non metallic cap.




Recipe images are not uploaded yet.

 
 

Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




NetObserver
CMS solutions by REDtechnology.com