The result was nice. The flavor was fantastic, so was the color. I didn't puree the beetroot since I preferred chunky bits for texture. It went great with crackers.
2 medium beetroots
¼ cup sugar – or more depending on your preference
1. Boil the beetroot until cooked, then peel and either chop finely or puree
2. Add the beetroot and sugar to a saucepan and cook over medium low heat until the jam is set, about 30-40 minutes. Stir frequently. Add a small amount of water if the mixture gets too dry in the beginning. I added about 1-2 tablespoons of water during the process
3. Unfortunately I don’t know how long these will keep for. I guess it can be kept in the refrigerator for up to a week. If could be kept longer is properly processed for preserving I suppose.