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Beetroot and mint jelly

Name: Beetroot and mint jelly
Yield: Makes about 600g
Cuisine: British recipes
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

Published: 31 Aug 06
Updated: 18 Mar 24

This beetroot and mint soft-set jelly recipe is great served with roast pork or lamb.

Easy
September 2006

Test kitchen approved

Makes about 600g
Takes 50 minutes to make, plus cooling

This beetroot and mint soft-set jelly recipe is great served with roast pork or lamb.

Nutrition: per serving

Calories: 33.3kcals
Fat: trace (trace saturated)
Protein: 0.3g
Carbohydrates: 8.2g (8g sugars)
Salt: 0.1g

Per tablespoon

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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.