{"id":1239,"date":"2013-10-08T09:27:14","date_gmt":"2013-10-08T08:27:14","guid":{"rendered":"http:\/\/ginnyang.com\/?p=1239"},"modified":"2013-10-08T11:59:05","modified_gmt":"2013-10-08T10:59:05","slug":"beetroot-jelly","status":"publish","type":"post","link":"https:\/\/ginnyang.com\/?p=1239","title":{"rendered":"Beetroot Jelly"},"content":{"rendered":"

I love beetroot, it’s a wonderful vegetable. \u00a0Beetroot and stovies, beetroot in stews and beetroot in jelly. \u00a0Beetroot jelly reminds me of when I was a kid, one of our neighbours discovered I liked beetroot (he grew a lot of his own veg in his garden and would always give me something to take home). \u00a0He told me about jelly beetroot, it sounded strange to me but the next time he made some, he gave a little bit to me and to my surprise, I loved it! \u00a0The next time he gave me a whole tub of it to take home… I can’t remember what we ate it with but I remember it being delicious. \u00a0Sadly I didn’t get to try it again but I always remember how great it tasted and ever since I started cooking for myself I’ve wanted to try and make my own.<\/p>\n

For my Forest Floor<\/a> dish I had initially planned to do a quince jelly or poached quince but since quince wasn’t in season and beetroot is just starting to come into season I thought it would make for an excellent alternative. \u00a0The jelly is easy to make, especially if you have a Thermomix but it is still possible to do it without one, it just means a bit more cleaning up to do afterwards – that purple juice stains everything it touches so wash it off before it dries in!<\/p>\n

This jelly can be used as a side dish or a simple condiment to many stews or heavy dishes (in a similar way to redcurrent jelly).<\/p>\n

 <\/p>\n

\"GnY_BeetrootJelly\"<\/a><\/p>\n

 <\/p>\n

Ingredients:<\/strong><\/p>\n

4 Beetroot<\/p>\n

100ml Red Wine Vinegar<\/p>\n

25g Sugar<\/p>\n

2 Gelatine Sheets<\/p>\n

3 Cloves<\/p>\n

1 Bay Leaf<\/p>\n

 <\/p>\n

Method:<\/strong><\/p>\n

1. \u00a0Soak the gelatine sheets in some water for 20-30mins.<\/p>\n

2. \u00a0Meanwhile, skin the beetroot and combine with the red wine vinegar, cloves, bay leaf and sugar,\u00a0blitz in the thermomix,\u00a0SP6 \/ 30 secs<\/strong>\u00a0or until it becomes a fine paste.<\/p>\n

2. \u00a0Pass the paste through a sieve, discard any pieces of pulp.<\/p>\n

3. \u00a0Now squeeze out the gelatine and add to the juice.<\/p>\n

4. \u00a0Return the juice to the TMX and heat it up,\u00a060C \/ SP2 \/ 3mins<\/strong>.<\/p>\n

5. \u00a0Pour the beetroot jelly into a sterile jar (if using as a condiment) or dish\/tray (if cutting into cubes or shapes).<\/p>\n

6. \u00a0Place in the fridge for 2 to 3 hours to set before using.<\/p>\n

 <\/p>\n

\"GnY_ForestFloor\"<\/a><\/p>\n

 <\/p>\n

Tips:<\/strong><\/p>\n

– Try altering the herbs or vinegar to give a slightly different flavour, I suggest Sherry vinegar with Tarragon as an interesting alternative.<\/p>\n

– You can filter the juice through a chinois or muslin cloth if you want a smoother jelly but I like some of the beetroot to come through in the jelly.<\/p>\n","protected":false},"excerpt":{"rendered":"

I love beetroot, it’s a wonderful vegetable. \u00a0Beetroot and stovies, beetroot in stews and beetroot in jelly. \u00a0Beetroot jelly reminds me of when I was a kid, one of our neighbours discovered I liked beetroot (he grew a lot of his own veg in his garden and would always give me something to take home). \u00a0He told me about jelly beetroot, it sounded strange to me but the next time he made some, he gave[…]<\/a><\/p>\n","protected":false},"author":1,"featured_media":1249,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"Beetroot Jelly http:\/\/wp.me\/p1PTCG-jZ","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[34,33,5,50,19],"tags":[86,67,45],"class_list":["post-1239","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gluten","category-lactose","category-recipes","category-side","category-west","tag-beetroot","tag-jelly","tag-sweet"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/ginnyang.com\/wp-content\/uploads\/2013\/10\/2013-10-03-22.45.43.jpg","jetpack_shortlink":"https:\/\/wp.me\/p1PTCG-jZ","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/1239","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1239"}],"version-history":[{"count":6,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/1239\/revisions"}],"predecessor-version":[{"id":1257,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/1239\/revisions\/1257"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/media\/1249"}],"wp:attachment":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1239"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1239"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1239"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}