Beetroot Relish

 

 

 

1 ¾ lbs raw Beetroot (or 1 lb cooked)

2 ¾ lbs Sugar

¾ pint Vinegar

1 Bottle Certo

 

 

 

 

 

1.         If the beetroots are raw, boil them, then slip off skins and chop up very

finely.

 

 

2.         Measure the sugar and vinegar into a large saucepan and add 14 oz

prepared beetroot.

 

 

3.         mix well and heat slowly, stirring occasionally, until the sugar has

dissolved.

 

 

4.         Bring to a full rolling boil and boil rapidly for 2 minutes.

 

 

5.         Remove from heat and stir in Certo.

 

 

6.         Stir and skim alternately for just 5 minutes, to cool slightly.  Pot and

cover in the usual way.