Beetroot jelly

Ingredients
2lbs beetroot
1/2 pint white vinegar
6 cloves
6 peppercorns
1 small bay leaf
half packet raspberry jelly
Method
1 Wash beetroot, trim stalks to 1″ long. Do not cut the root or beetroot will â??bleedâ??.
2 Cook until tender (either boil, roast or microwave).
3 Cool slightly, rub off skin and trim ends.
4 Cut into 1/2″ dice or 1/4/â? slices, pack into jars quite tightly.
5 Place vinegar and spices into a saucepan and cover.
6 Bring to the boil, simmer for 10 minutes.
7 Strain and discard used spices.
8 Pour onto jelly and completely dissolve.
9 Cool but do not let it set.
10 Pour over beetroot and completely cover.
11 Allow to set and cool.
12 Cover with a waxed disc and seal with preferably a non metallic cap.

Just in case you think the combination of beetroot and raspberry is disgusting, beetroot juice is added to raspberry jelly!

 

:euw::euw::euw::euw::euw: Sorry

 

Don't think I'll make that Gogs (t'other half can't abide beetroot) but I did make up beetroot juice yesterday for me ... with raspberry juice and ginger beer .... and it is delicious in a tall glass poured over ice in our 37c weather! :yho:

 

Go on then, rub it in :D:D
Rain, rain, rain and 21C max these last 3 weeks. :(
Super crop of peaches though.