Beetroot Jam Recipes

ROASTED BEET JAM

Roasted Beet Jam image

This spicy jam recipe is from my Russian grandmother, who had no written recipes and who gave a few jars of the jam as gifts. I re-created the recipe from memory and think of her each time I prepare it. If you want to increase the yield, it's easy to double the recipe. I like to serve the jam on buttered toast or with cream cheese on toasted pita. The jars, which are dark red from the beets, make a welcome gift.-Susan Asanovic, Wilton, Connecticut

Provided by Taste of Home

Time 2h30m

Yield 2 half-pints.

Number Of Ingredients 10

Ingredients

2-1/2 pounds fresh beets (about 10 small)
1 tablespoon canola oil
1 medium lemon
1 cinnamon stick (3 inches)
8 whole cloves
1 cup sugar
1 cup packed brown sugar
1/3 cup maple syrup
2 tablespoons finely chopped crystallized ginger
1/8 teaspoon salt

Steps:

Preheat oven to 400°. Peel beets and cut into wedges. Place in a 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 50-60 minutes or until tender. Cool slightly., Meanwhile, rinse two 1-cup plastic containers and lids with boiling water. Dry thoroughly. Cut a thin slice from the top and bottom of the lemon; stand lemon upright on a cutting board. With a knife, cut off peel and outer membrane from lemon. Cut in half. Thinly slice half of lemon and remove seeds (save remaining half for another use). Place cinnamon and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string., Place beets in a food processor; pulse until finely chopped. Transfer to a large saucepan. Add sugars, maple syrup, ginger, salt, sliced lemon and spice bag; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/4 hours or until thickened. Remove from heat; discard spice bag. Cool slightly., Fill containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Refrigerate up to 1 week or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.

Nutrition Facts : Calories 132 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 63mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 1g fiber), Protein 1g protein.

BEET JAM

Beet Jam image

Make and share this Beet Jam recipe from Food.com.

Provided by Juliesmom

Categories Lunch/Snacks

Time 1h10m

Yield 3 quarts

Number Of Ingredients 5

Ingredients

4 lbs beets
3 lbs sugar
2 ounces fresh gingerroot, finely grated or sliced
3 lemons, juice and grated rind
1/2 lb almonds or 1/2 lb walnuts, chopped

Steps:

Wash and peel the beets.
Put them through a meat grinder or grate them.
In a pot, barely cover them with water and cook them slowly until they are tender.
Add the sugar, the ginger, the lemon juice and rind.
Cook until thick and clear, which will take about an hour.
Add the chopped nuts.
Makes about 3 quarts.

BEETROOT JAM

Beetroot Jam image

This beetroot jam is wonderful with cheese or topped on a roast beef sandwich.

Provided by Carol Walker

Categories Chutney

Time 1h

Yield 5 half-pint jars

Number Of Ingredients 7

Ingredients

1 kg canned beetroot, grated using a box grater
1 medium onions, sliced thinly
2 cups orange juice
1 cup brown sugar
¾ cup apple cider vinegar
2 cinnamon sticks
pinch of ground cloves

Steps:

In a medium saucepan on medium heat, bring all the ingredients to boiling point uncovered and then simmer until half the juice is reduced.
Add in the grated beetroot and cook uncovered until nearly all the juice is gone.
Remove cinnamon sticks and place in sterile jars.
They will keep in the refrigerator for several weeks.

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