Beetroot and mint jelly

Method

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. 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.