Blackcurrant and Beetroot Jelly


1 blackcurrant jelly
¼ pt (150ml) water
¼ pt (150ml) beetroot juice
1 small jar baby beets, sliced


1. Melt jelly in water and add beetroot juice.
2. Put sliced beetroot into bowl and pour in jelly.
3. Leave to set in refrigerator.
Variations: Carrots in orange jelly, grapes in lime jelly, cucumber in lemon jelly. Adjust water to requirements.

Agnes Morrison, Shawbost, Lewis