Summary

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)

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Instructions

1. 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).
2. 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.
3. Mix briefly with the magic wand, then pour into jars that have been rinsed with hot water and close with boiled lids.
4. Turn the jars over and let them cool with the lid facing down. Store in a cool and dark place.
5. 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.