Beetroot Jam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 450 g beetroot
- 200 g cane suar
- 3 tablespoon lemon juice
- 70 ml orange juice
- 1 teaspoon caraway seeds, finely ground
- 1 piece (s) orange peel, untreated
- 2 clove (s)
Print Recipe
Pin Recipe Instructions
- Cook the beetroot with the cloves and the orange peel in a little water. Let cool, peel and cut into cubes. The amount of sugar is calculated for a net 350g beetroot cubes (peeled).
- Heat the cane sugar with the lemon and orange juice while stirring and simmer for about 3 minutes, then add the cooked beetroot and the ground caraway seeds. Mix carefully and simmer for approx. 20 minutes while stirring regularly, skimming if necessary.
- Mix briefly with the magic wand, then pour into jars that have been rinsed with hot water and close with boiled lids.
- Turn the jars over and let them cool with the lid facing down. Store in a cool and dark place.
- The jam goes well with desserts (e.g. as a decoration for muffins) but also with something salty - e.g. with a piece of minster.
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