Beetroot and mint jelly

[binley100]

Ingredients
1. 3-4 medium beetroot (about 450g in total)
2. 4 garlic cloves (optional)
3. 1 red chilli (optional)
4. 250ml cider vinegar
5. 250ml apple juice
6. 200ml apple pectin (or 1 tbsp of the powdered version), from Tesco or Sainsbury's
7. 250g granulated sugar
8. 1 tsp salt
9. 50g fresh mint leaves
Method
1. 1. Wearing rubber gloves, peel and grate the beetroot into a bowl. Finely chop the garlic and chilli, if using, and stir into the beetroot. Transfer to a large pan with the vinegar, apple juice, pectin, sugar and salt. Bring to a simmer and cook for 40-45 minutes. It should be thickened and coat the back of a wooden spoon. Remove from the heat.
2. 2. Roughly chop the mint leaves and stir into the pan. Transfer to sterilised jars and cool. Eat immediately or keep in a cool place for up to 6 months.

I used jam sugar with added pectin and didn't have quite enough mint but it tastes yummy and is meant to go well with lamb or pork . It filled about 4 mint sauce sized jars with a cupful left over and I used the food processor to grate the beetroot . I added one red cayenne chilli but didn't use any garlic (cos I couldn't find it in the freezer )

[CaroltheCarrot]

O sounds yum.
Eejit alert!!
Do you cook the beetroot first or use it raw

[ginger ninger]

I've pinched this recipe and wrote it in my recipe book for safe keeping. Thanks Binley . xx

[perkin]

O sounds yum.
Eejit alert!!
Do you cook the beetroot first or use it raw

Peel and grate it raw - it then gets cooked in the pan.

[CaroltheCarrot]

Peel and grate it raw - it then gets cooked in the pan.

Thank you.
signed Eejit

Just finished making this and it is seriously delicious.
*hides it at the back of the shelf away from this lot