Rasita My Family, My Animals, My Food

I have spent the day making jams and jelly (the spreadable type) for our local show which is coming up. I made rosella jam and beetroot jelly. M11 also had me assist her in the making of pineapple jam. The rosella jam turned out perfectly thick and tasty, the beetroot jelly, I am just waiting to see what happens as it hasn't had a chance to cool down yet. The pineapple jam might be a little soft as I do not think we added enough sugar into it. I have included a recipe for beetroot jelly at the end of this post.

In order to fulfill my daily home, health or fitness bit, I strung up a makeshift clothesline under our patio so I can at least try to get our laundry dry. It has been raining since Thursday last week! Today has been the heaviest with part of our yard flooded and the gravel area near the real clothesline being completely underwater. Our vegie garden is a raised garden so they are safe so far. The grass is really going to grow because of this and then I will get to use my personal gym equipment the lawn mower.

Beetroot Jelly

Ingredients
- beetroot, fresh (not tinned)
- sugar
- water
- juice of 3 lemons (minimum)

Method
- Trim, peel and grate the beetroot. Put in a large saucepan.
- Add enough water to the saucepan so that the grated beetroot is just covered. Simmer for minimum 10 minutes.
- At this stage you can choose to make jam or jelly. If you want to make jam, leave in the pulp (or you can even remove some of it). If you want to make jelly, strain the pulp, reserving only the liquid.