Beetroot jam recipe
31 Mar 2010

Recipe: Beetroot Jam

1 mins to read
Eaten with bread or as a dip with raw vegetables, this recipe keeps for two weeks. Also delicious added to jacket potatoes or other baked vegies…


Ingredients

  • 1 kg beetroot, peeled and grated
  • 2 medium onions, thinly sliced
  • 2 cups freshly squeezed orange or ruby red grapefruit juice
  • 1 cup apple concentrate or 1 cup brown sugar
  • ¾ cup apple-cider vinegar
  • 2 cinnamon sticks

Method

Place all ingredients in a saucepan and simmer for 45 minutes, stirring occasionally. When most of the moisture has evaporated, remove from the heat and allow to cool. Store in clean glass bottles and refrigerate.

This recipe appears courtesy of Food for Life by Petrea King. Published by Jane Curry Publishing. RRP $35



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