youtube pinterest twitter facebook instagram vimeo whatsapp Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Email Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Beetroot in Jelly

A community recipe by

Not tested or verified by

Print me


Sounds unusual but well worth trying on sandwiches and in salads. It is not as sharp as when pickled nor is it over sweet. Store in a cool dark place, when opened, store in the fridge.


Serves: 4

  • 2 pounds beets
  • ¼ white wine vinegar
  • 6 cloves
  • 6 black peppercorns
  • 1 small bay leaf
  • ½ packet raspberry jell-o


Beetroot in Jelly is a community recipe submitted by Crafty Cookie and has not been tested by so we are not able to answer questions regarding this recipe.

  • Wash beet, trim stalks to 1" long. Do not cut the root or beet will 'bleed'.
  • Cook until tender (either boil, roast or microwave).
  • Cool slightly, rub off skin and trim ends. Cut into 1/2" dice or 1/4/" slices, pack into jars quite tightly.
  • Place vinegar and spices into a saucepan and cover. Bring to the boil, simmer for 10 minutes.
  • Strain and discard used spices. Pour onto jelly and completely dissolve. Cool but do not let it set.
  • Pour over beet and completely cover. Allow to set and cool. Cover with a waxed disc and seal with preferably a non metallic cap.
  • Tell us what you think

    Sardine Spaghetti