Beetroot and mint jelly
- Published: 31 Aug 06
- Updated: 18 Mar 24
This beetroot and mint soft-set jelly recipe is great served with roast pork or lamb.
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Makes about 600g
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Takes 50 minutes to make, plus cooling
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Ingredients
- 3-4 medium beetroot (about 450g in total)
- 4 garlic cloves (optional)
- 1 red chilli (optional)
- 250ml cider vinegar
- 250ml apple juice
- 200ml apple pectin (or 1 tbsp of the powdered version), from Tesco or Sainsbury’s
- 250g granulated sugar
- 1 tsp salt
- 50g fresh mint leaves
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Method
- 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.
- 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.
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- Recipe from September 2006 Issue
Nutrition
Per tablespoon
Nutrition: per serving
- Calories
- 33.3kcals
- Fat
- trace (trace saturated)
- Protein
- 0.3g
- Carbohydrates
- 8.2g (8g sugars)
- Salt
- 0.1g
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It makes a pretty soft and liquid jelly, but it’s really tasty.