Sunday, October 2, 2011

Beetroot Jam Recipe

Beetroot jam
I made carrot jam and following its success I thought there is no reason why beetroot should not produce a jam just as good. After all they are both sweet root vegetables.

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.

Ingredients
2 medium beetroots
¼ cup sugar – or more depending on your preference
Water

Directions
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.

Beetroot jam



2 comments:

  1. Sounds easy enough. Something I won't screw up, yay! This would be so perfect as a condiment for some meats too ... or turkey, for this Christmas. I suppose I could use canned beetroot? It's too expensive and difficult to get fresh ones here. Hmm ... do you suppose it'll be nice if I mush in some cranberries? Or even chocolate? I'm thinking red velvet jam!

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  2. ping: of course you will not screw up, on the contrary you will most likely improve it. Canned beets should work just as well I imagine. Cranberries and chocolate should work though maybe not both at the same time!

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