freezing beetroot in jelly?

[Sparkly]

One of the (very) experienced guys on our site told me yesterday that he preserves his beetroot by cooking it and freezing in a jelly made from blackcurrant jelly blocks and malt vinegar (just replaces water for vinegar). He said it keeps the texture and fresh taste rather than tasting the vinegar. Anyone tried this?

[Sparkly]

[grannyjanny]

I haven't frozen it that way but I have used that method instead of pickling. I used raspberry jelly & loved it.

[lottie lou]

Would like to try that.  What ratios please?

[Sparkly]

His instructions were to make the jelly up as per the instructions, but to replace the water for vinegar.

[lottie lou]

Thanks

[grannyjanny]

The recipe was one from A4A & it was make up jelly with half a pint of water & make up to a pint with white vinegar. Cook & cube the beetroot, put into jars & add the jelly mix. It will be in the search.

[tomatoada]

This sounds good.   How do you serve it when thawed?   Does the jelly stay solid?  I tried the search but could not find it.   Can someone post the link please?   Thanks.

[grannyjanny]

Sorry I can't do links ::). I put beetroot jelly by ishard in search & found the recipe but it's not the frozen one, just for jars.

[tomatoada]

Thanks anyway.