Beetroot Jam

Beetroot Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 4.5kg (10lb) beetroots
  • 3.3kg (7 lb) sugar
  • 10 large lemons
  • 60g (2 oz) powdered ginger
  • small piece of root ginger
  • 110g (1/4 lb) almonds
Instructions
  1. Wash and put the whole beetroots in a bowl in the microwave, in a small amount of water for 10 minutes. Save the water.
  2. Allow the beetroots to coolt, the peel them and cut them into thin strips.
  3. Put chopped beetroot in pan, pour sugar over, leave overnight.
  4. Grate the outer skin of two lemons and add this, plus the juice from all the lemons, to the pan.
  5. Bring to the boil, and cook for 2 hours on a rolling boil.
  6. WHILST THIS IS HAPPENING ...
  7. Blanche the almonds then drain, and then remove the skins.
  8. Cut the ginger root into small cubes, and 30 minutes before the end, add to the pot.
  9. minutes before the end, add the blanched almonds.
  10. minutes before the end, add the powdered ginger.
  11. When the jam reaches setting point, pour into steralised hot jars and seal well.
 

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