Jellied Beetroot Recipe

jellied beetroot

Jellied Beetroot Recipe submitted by Lynda

Great with cold meats and salads. Instead of all water to top up, try a drop of port or red wine!

Ingredients for Jellied Beetroot:

  • 1lb cooked beetroot, cubed
  • One packet of blackcurrant, cherry or raspberry jelly
  • ½ pint boiling water to melt jelly
  • ¼ pint vinegar
  • 2 tbsps lemon juice
  • Cold water to make jelly up to a pint

Method for Jellied Beetroot:

  1. Pack jars with beetroot and pour jelly over.
  2. Shake jars to ensure no air spaces and further top up if needed.   Easy Peasy!

This recipe appeared in the SWRI (Scottish Women’s Rural Institute) cookbook about 30 years ago.

Posted in Vegetable Recipes, Fruit, Beetroot, Lemons, All Recipes Tagged with: , , , , ,
32 comments on “Jellied Beetroot Recipe
  1. Teresa Moisey says:

    I have been making this for years, I’m in my sixties and my gran taught me how to make it – absolutely delicious! Instead of the water to top up try a drop of port or red wine!

  2. Linzeye says:

    Sounds nice, but what would you serve it with?

  3. Mrs Angela Maughan (Angie) says:

    This is one of the best sites I’ve found for old recipes, I’m in the process of making my 4th batch of Chutney, varying kinds.
    Keep adding to the list I’m enjoying the tastes.

  4. Carol says:

    Thanks for this recipe.
    How long does it keep for?

  5. Lisa says:

    Do the jars need to be sterilized? How long does it keep for? Is it ready to eat as soon as it sets or is it best left to mature and if so for how long?

  6. lucy says:

    This sounds lovely but what sort of thing would you eat this with ?

  7. liz says:

    Is it malt vinegar in jellied beetroot? thanks

  8. jenny says:

    I have been trying to find this recipe, haven’t tried it for about 30 years. Thanks.

  9. ken says:

    It’s a salad dish so you eat it with anything else you would have salads with.

  10. mel says:

    Please can you tell me how long this lasts …I wanted to make some for Christmas presents, but if it’s just a short shelf life I may not bother 🙂

  11. Moira Munro says:

    Jellied Beetroot is usually eaten with cold meats and salad.

  12. Frances Horgan says:

    Sounds like a great relcipe. Can’t wait to try it.
    How many jars does this quantity make and do jars need to be

  13. Rosemary Joy Pullen says:

    My family didn`t like the sweetness of fruit jellies, can I use gelatine ?

  14. Rosemary Joy Pullen says:

    They thought the beet was sweet enough without the taste of other fruit.

  15. Iris says:

    Hi there, I have just harvested my Beetroot and want to set some in jelly. Can you advise how long it is likely to store for using this recipe.
    Many thanks

  16. Val says:

    At least a week if kept in the fridge.

  17. Chrissy says:

    @Linzeye: it regularly appears on our party tables with cold meats & salad or BBQ so you could use it anywhere you would serve regular beetroot. Enjoy! PS our mob makes it straight into the serving dish.

  18. Jo Jo says:

    I first tried beetroot in jelly in Ontario Canada back in the 1970’s, it was also delicious served with cold meats and salad. At the same time I was introduced to carrot cake. We certainly had never heard of this in UK. Now of course it is one of the most popular cakes. I figured it must have come from the days of those pioneering women who would improvise with whatever they had available. Hence a Scottish influence. Amazing how things come around in circles!

  19. ita says:

    Can jellied beetroot be frozen if put into plastic tubs

  20. Val Harrison says:

    I can’t see why not.

  21. ita kiely says:

    is the vinegar and lemon juice added to jelly

  22. Val Harrison says:

    Yes, add to the jelly when you have dissolved it with the hot water and then top up to a pint with cold water.

  23. Snowdrops says:

    Sorry can’t see any answers to the questions already asked that I also need to ask.
    A, does this keep & if so how long for?
    & B answers itself really dependant on the answer to a! Do the jars need sterilising?
    Many thanks, have the beetroot ready cooked & waiting to go, plus raspberry jelly in the cupboard poised as I type.

  24. Snowdrops says:

    Apologies just seen the reply to how long it keeps, looks like it will be pickled beetroot with the majority of the cooked beets, will try one batch of jellied though.

  25. Nicholas Digance says:

    I have very fond memories of this growing up in Lincolnshire. Saturday night tea, cheeses, pickles, cold meats and fresh crusty bread, sat on the sofa with my siblings watching Dr Who.
    I’m going to make some this afternoon to go with a piece of Stuffed Chine.. an unknown and somewhat forgotten Lincolnshire great.

  26. Una Walsh says:

    I have been making jellied beetroot for years…delicious! I make it in a ring mould, when set dip quickly in hot water and turn on to serving plate and fill the centre with drained sweet corn. Looks lovely on buffet table with other salads.

  27. Janet Taylor says:

    Beautiful Website .. Thank you

  28. Linda Nellis says:

    I made this beetroot jelly recipe and used it to top homemade mackerel pate In individual karcher jars as a starter…..the family loved it!

  29. Nor Stewart says:

    I have found that jellied beetroot (in well-sealed jars) keeps for months in the fridge.
    Freezing it is not so successful: when it is defrosted, the jelly becomes runny and the diced beetroot is rather mushy.

  30. Annie says:

    I have some beetroot cooking at the moment and intend to make more of this recipe. We tried it a couple of years ago, it is delicious and in fact kept well in the fridge for longer than two weeks. Apparently it’s popular in New Zealand too as part of a buffet table.

  31. Gary says:

    I find the jellied beetroot does last longer than two weeks that is until my brother in law tasted it. Now he has it with pretty much ever meal, so now I have to get the pan going again. Great recipe love it and so easy to make, it’s a winner every time.

  32. Mary says:

    Great recipe have made it many times

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