Beetroot in Jelly

A community recipe by Crafty Cookie

Not tested or verified by Nigella.com

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Introduction

Sounds unusual but well worth trying on sandwiches and in salads. It is not as sharp as when pickled nor is it over sweet. Store in a cool dark place, when opened, store in the fridge.

Ingredients

Serves: 4

2 pounds beets
¼ white wine vinegar
6 cloves
6 black peppercorns
1 small bay leaf
½ packet raspberry jell-o

Method

Beetroot in Jelly is a community recipe submitted by Crafty Cookie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Wash beet, trim stalks to 1" long. Do not cut the root or beet will 'bleed'.

Cook until tender (either boil, roast or microwave).

Cool slightly, rub off skin and trim ends. Cut into 1/2" dice or 1/4/" slices, pack into jars quite tightly.

Place vinegar and spices into a saucepan and cover. Bring to the boil, simmer for 10 minutes.

Strain and discard used spices. Pour onto jelly and completely dissolve. Cool but do not let it set.

Pour over beet and completely cover. Allow to set and cool. Cover with a waxed disc and seal with preferably a non metallic cap.