Jellied Beetroot Recipe
Submitted by Lynda
Ingredients:
- 1lb cooked beetroot, cubed
- One packet of blackcurrant, cherry or raspberry jelly
- ½ pint boiling water to melt jelly
- ¼ pint vinegar
- 2 tbsps lemon juice
- Cold water to make jelly up to a pint
Method:
- Pack jars with beetroot and pour jelly over.
- Shake jars to ensure no air spaces and further top up if needed. Easy Peasy!
This recipe appeared in the SWRI (Scottish Women's Rural Institute) cookbook about 30 years ago.
Filed under All Recipes, Beetroot, Fruit, Lemons, Members Recipes, Vegetable Recipes by 
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Comments on Jellied Beetroot Recipe
Teresa Moisey @ 2:54 pm
I have been making this for years, I'm in my sixties and my gran taught me how to make it – absolutely delicious! Instead of the water to top up try a drop of port or red wine!
Linzeye @ 11:47 am
Sounds nice, but what would you serve it with?
Mrs Angela Maughan (Angie) @ 10:12 am
This is one of the best sites I've found for old recipes, I'm in the process of making my 4th batch of Chutney, varying kinds.
Keep adding to the list I'm enjoying the tastes.
Angie
Carol @ 9:18 pm
Thanks for this recipe.
How long does it keep for?
Lisa @ 5:08 am
Do the jars need to be sterilized? How long does it keep for? Is it ready to eat as soon as it sets or is it best left to mature and if so for how long?
lucy @ 11:09 pm
This sounds lovely but what sort of thing would you eat this with ?
liz @ 3:26 pm
Is it malt vinegar in jellied beetroot? thanks
jenny @ 10:18 pm
I have been trying to find this recipe, haven't tried it for about 30 years. Thanks.
ken @ 7:10 am
It's a salad dish so you eat it with anything else you would have salads with.
mel @ 4:54 pm
Please can you tell me how long this lasts …I wanted to make some for Christmas presents, but if it's just a short shelf life I may not bother