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dear all,
I'm looking for a beetroot jelly recipe. It sounds horrid but listen, it has small chopped bits of cooked beetroot, blackcurrant jelly, water and vinegar. The problem is i dont know the ratio of vinegar and water. Anyway it sets in a fl;ttish dish and you use it as a side dish for salads. It is delicious. But the person who let me have a taste didn't make it so help

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Retirement is when you stop living at work and start working at living

Hi - I found this on line - I might just try it myself!

Ingredients
2 lb cooked beetroot
1/2 pint water
1/2 pint vinegar
1 packet of raspberry jelly

NB These quantities are for 20 people
For home-use cut the quantities in half.
Keeping life is one week.

Method
Dice the skinned beetroot into cubes of about 1/4 - 1/2 inches. Place in a jelly mould.
Dissolve jelly in the 1/2 pint of boiling water.
Add the vinegar, stir and pour over the beetroot until it starts to float.
Allow it to set then turn out and serve with cold meats.

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How can a woman be expected to be happy with a man who insists on treating her as if she were a perfectly normal human being.”

I would love to try it, but I'm only one! It won't break down that much and it is a lot to eat in one week! Boo Hoo! Wonder if you can freeze it?

you could have a beetroot jelly party!

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How can a woman be expected to be happy with a man who insists on treating her as if she were a perfectly normal human being.”

Squirrel, unfortunately you can't freeze gelatine, it breaks down when defrosted and you just get goo.
If you buy jelly cubes you could probably use a quarter packet plus 1/2 pound beetroot. Look on the instructions for the jelly and see how much liquid it needs then divide this by four. (its usually a pint) and then make this up with half water and half vinegar. Let us know if you try it.

Thanks black kitty - you give me hope!

I get so frustrated at all the lovely recipes I find and they all seem to feed so many people. Only have a smallish deepfreeze so not easy to freeze vast quantities! Mind you if I tidied it up I would probably have a lot more room!

Squirrel, most recipes can be scaled down, even cakes and baked goods. I do it all the time with the kids I teach, with limited time and oven space we have to work with small quantities. I also find the old 'made for school' recipes boring and uninspiring so I spend a lot of time juggling ideas from all over. Its a case of just having a go often.

I will admit that cooking is not my forte - I do it in fits and starts when something takes my fancy! I know - not good!

dear all,
thankyou for all comments. I still havn't got the original recipe but anyway had a go at making some up. Put 3/4 pt. water to 1/4 pt. cyder vinegar 1 blackcurrant jelly and six medim beetroot (cooked) together, it was ok but not fantastic. so back to basics i may try reducing whole amount of fluid to make stiffer jelly and a little more vinegar in proportion.
keep em coming.

__________________
Retirement is when you stop living at work and start working at living

I had some beetroot jelly at my mother in laws, thought it would be revolting, but i was plesantly surprised and went back for more!!! Here is one recipe i have found :- beetroot
vinegar
2 blackcurrant jellies

boil up the beetroot with a touch of vinegar, let it cool, mix up the jellies, put them in a bowl and dice or slice the beetroot into it and leave in fridge to set, didn't say how many beetroot. when my m-i-l comes back from holiday i will get the recipe from her, but don't think it will be much different from this one.

I have only heard of one recipe for Beetroot & Orange jelly, it's on www.nigella.com , failing that, Baxters make one in a jar, Beetroot & Redcurrant!!
Good Luck