ROASTED BEET JAM
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
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.
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Faye Kirkwood
[email protected]This is a great recipe for beginners. It's easy to follow and the jam turns out delicious. I highly recommend it!
Nz Malik
[email protected]I've made this jam several times now and it's always a hit. My friends and family love it and always ask for the recipe.
Rifat Mia
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The jam has a unique and delicious flavor that I've never tasted before.
Dora Aquije
[email protected]This jam is so easy to make and it's a great way to use up leftover beets. I also love that it's a healthier alternative to traditional jams and jellies.
Komal Komal
[email protected]I followed the recipe exactly and the jam turned out perfectly. It has a beautiful deep red color and a slightly chunky texture. The flavor is complex and delicious, with a good balance of sweet and savory.
Mr Sana
[email protected]This roasted beet jam is an absolute delight! The earthy sweetness of the beets pairs perfectly with the tangy apple cider vinegar and the warm spices. I love spreading it on toast or crackers, or even using it as a glaze for roasted vegetables.