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Beetroot jam or jelly?
Sun 18-Sep-11
9:00 am
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mauramac
Kent

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Cany you make a jam or jelly using beetroot?

I love beetroot but I'm not keen on it pickled. I wondered if there was a way of preserving it by turning it into a jam or jelly maybe by adding another fruit like apple to get it to set. Would it taste foul?

Would use it with cold meats, cheese, salads etc.

Any thoughts or ideas/experiences or recipes would be great.

Thanks.

Learn from yesterday, live for today, hope for tomorrow.

Sun 18-Sep-11
11:14 am
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Hattie
Bucks/Oxon Border

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Hi Maura,

I don't see why not, after all during WW2 they made jam using carrots to bulk out the fruit content & add sweetness. But I think I might try using an apple/crabapple jelly for it's pectin content & try to set thin slices of beetroot in it. It would take a bit of experimenting with to get it right I suspect but I think it would be very tasty.

 

I do have an Australian recipe for a beetroot jam but this does have a small amount of vinegar in it & it says to keep it in the fridge.

http://www.taste.com.au/recipes/7263/kumara+scones.....etroot+jam

 

If it is the taste of vinegar you hate maybe the mild & sweet taste of  a good balsamic vinegar would solve the problem. A lot of people (myself included) eat strawberries with balsamic vinegar. Recently I was experimenting using sherry vinegar in my apricot chutney & it is delicious.

 

Later:

I have just found a recipe on another forum

 

http://www.growfruitandveg.co.uk/grapevine/season-.....21823.html

 

Good luck   wave

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sun 18-Sep-11
11:33 am
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Toffeeapple
North Bucks

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When I had lunch at Raymond Blanc's place in Oxford I was served with some kind of beetroot jelly and it was scrummy.

I'll try that again!

Sun 18-Sep-11
12:36 pm
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mauramac
Kent

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Sounds very promising " I'm going to give the recipes a go and see what its like. Thanks Hattie for finding them and the link. I had in mind either a beetroot cheese which could be sliced and served with ploughmans or salads etc or a beetroot jelly. I did think maybe add crab apples to the beetroot juice to get it to set into a jelly. I can't wait to give it a go.

 

Thanks to both of you for replying and Toffeeapple as my daughter would say "Top name dropping" excellent " I do love a good name drop and Raymond Blanc is hard to beat, but if it's good enough for Raymondo then it's good enough for moi big_laugh

Learn from yesterday, live for today, hope for tomorrow.

Sun 18-Sep-11
12:48 pm
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Danny
Scarborough, England
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mauramac said:

Thanks to both of you for replying and Toffeeapple as my daughter would say "Top name dropping" excellent " I do love a good name drop and Raymond Blanc is hard to beat, but if it's good enough for Raymondo then it's good enough for moi big_laugh

Oh Maura, you have not been around long enough to know what an expert in that art we have on our forum. Mention this name and wait for the reaction. big_laugh

eeek whistle toffeeapple spork runaway

Never knowingly underfed

Sun 18-Sep-11
2:52 pm
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Toffeeapple
North Bucks

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Snigger, snigger...smug

I'll try that again!

Sun 18-Sep-11
3:23 pm
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mauramac
Kent

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Oh HIM.....I've had.....err no, maybe I shouldn't say...........whistle

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Sun 18-Sep-11
5:32 pm
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Toffeeapple
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You can't get away with a statement like that and expect us to be happy with it! eeek

I'll try that again!

Sun 18-Sep-11
6:37 pm
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mauramac
Kent

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devil

Learn from yesterday, live for today, hope for tomorrow.

Sun 18-Sep-11
6:58 pm
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Toffeeapple
North Bucks

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Ooh, you little b....spork

I'll try that again!

Sun 18-Sep-11
10:33 pm
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Terrier
York

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No idea what the issue is with MW?? - gone over my head, a little like the guinea pig issue, until I had it explained to me by Michelle this weekend.

Going back to the question on beetroot, I have a great recipe for beetroot and horseradish relish which keeps really well and is not vinegary in the slightest. I've made it for the past few years now and it needs to be kept somewhere dark to prevent the beetroot colour fading.

Mon 19-Sep-11
11:35 am
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mauramac
Kent

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Thank you Terrier for returning to the subject of beetroot¦.much more interestingwink

I may have given the wrong impression about the taste of vinegar when trying to keep beetroot. I'm not that averse to it but I do prefer the beetroot when it is freshly cooked and rarely eat it after it has been soaked in the vinegar " hubby usually finishes it off though so it doesn't go to waste.

I was just wondering if there was an alternative to the vinegar option.

Just off to give it a go and try the steaming option to get juice and then see if it will set into a jelly or cheese............will update you on results!

Learn from yesterday, live for today, hope for tomorrow.

Mon 19-Sep-11
8:00 pm
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KateUK
uk

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I would say make a sweet chutney- use a fruit vinegar ( raspberry perhaps) and plenty of raisins and apple.Let it mature for several months so teh sweetness comes out and the vinegar mellows.Then you will get the atste of the beetroot in the chunks in teh chutney.

From my experience, beet in jam/jelly needs blackcurrant to give it  any lasting flavour other than a slight sweet earthiness.

Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/

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