Beetroot and Mint Jelly
Beetroot and Mint Jelly is a striking sweet-savoury preserve combining earthy beetroot, fresh mint, apple juice and cider vinegar into a glossy, ruby-red jelly. The Thermomix TM7 chops the mint in seconds and mixes the pectin mixture evenly, ensuring a clear set without constant manual stirring. Ideal with roasted lamb, goat's cheese or crusty bread.
About this recipe
Beetroot and Mint Jelly Thermomix TM7 is one of those show-stopping preserves that looks far harder than it is. Searching for a jelly recipe for your all-in-one kitchen machine ends here: the TM7 chops fresh mint leaves in mere seconds, blends the beetroot and apple juice base silky smooth, and heats the sugary pectin mixture with steady temperature control until it reaches a perfect set. The result is a glowing ruby jelly with an earthy sweetness lifted by cooling mint and a whisper of cider vinegar, brilliant alongside roast lamb, aged cheddar or a festive cheese board. Because the mixing bowl does the chopping, mixing and heating in one vessel, you skip the chopping board, the saucepan and the spluttering hob. Homemade preserves also make wonderful edible gifts at Christmas or summer fairs, and this vivid colour guarantees they never sit forgotten in the cupboard. Sterilise a few small jars, weigh the sugar directly into the bowl, and let the TM7 handle the rest while you label your jars.
Preparation tips
- Sterilise your jam jars and lids thoroughly before filling, and always fill the hot beetroot jelly to the very brim before sealing; inverting the closed jars for a few moments helps create an airtight vacuum for longer storage.
- Test the setting point by placing a teaspoon of the mint jelly on a chilled saucer: if it wrinkles when pushed with your finger after a short rest, it is ready to jar; otherwise cook slightly longer before testing again.
- Use fresh, young mint leaves rather than woody stems for the brightest flavour, and avoid over-chopping them, as bruising can turn the vibrant green slightly dull against the ruby beetroot colour.
Recipe variations
- Alcohol-free and refined variation: replace half the apple juice with cloudy pressed pear juice and add a few thin strips of lemon zest for a fresher, lighter jelly that pairs beautifully with soft goat's cheese.
- Festive Christmas version: add a small cinnamon stick, a few cloves and a strip of orange peel to the beetroot mixture while heating, then remove before jarring for a spiced jelly that glows on any holiday cheese board.
Thermomix TM7 Benefits
- Fresh mint leaves are chopped in the mixing bowl in just seconds, giving the jelly bright green flecks without any knife work. [Multi-Function]
- Weighing the granulated sugar directly in the bowl means precise proportions for a reliable set, with no separate scales to wash up. [Precision Control]
- The Thermomix heats the apple juice, vinegar and sugar steadily, dissolving the pectin mixture evenly without sticking or scorching. [Multi-Function]
- Blending the beetroot at high speed produces a silky-smooth puree, so the strained jelly runs clear with an intense ruby colour. [Multi-Function]
- Cookidoo guided cooking walks you through each jelly-making stage, ideal for first-time preservers worried about reaching setting point. [Guided Cooking]
Ingredients
- fresh mint leaves
- beetroot
- cider vinegar
- apple juice
- liquid pectin
- granulated sugar
- fine sea salt