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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.



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


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.

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