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Beetroot and strawberry jam

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Ingredients for 1 servings:

  • 500 g beetroot
  • 1 pinch of salt
  • 500 g strawberries
  • 100 ml juice (elderberry juice)
  • 350 g gelling sugar 3:1
  • 1 pinch of cinnamon

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel and dice the beetroot. Cook in 200 to 300 ml of water and salt for 10 to 15 minutes until soft. Process with a food mill. Combine the diced strawberries, beetroot, elderberry juice, gelling sugar, and cinnamon in a saucepan and bring to a boil. Boil for 4 minutes, stirring continuously, and then pour into jars while still hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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