Beetroot jam

Ingredients for 1 servings:

• 450 g beetroot
• 200 g cane sugar
• 3 tbsp lemon juice
• 70 ml orange juice
• 1 tsp caraway, finely ground
• 1 piece(s) orange peel, untreated
• 2 cloves

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

surprises and convinces many a beetroot hater

Cook the beetroot with the cloves and orange zest in a little water. Allow to cool, peel, and dice. The sugar quantity is calculated for 350g of peeled beetroot cubes. Heat the cane sugar with the lemon and orange juice, stirring constantly, and simmer for about 3 minutes. Then add the cooked beetroot and ground caraway seeds. Mix gently and simmer for about 20 minutes, stirring regularly, skimming off the foam if necessary. Blend briefly with a hand blender, then pour into jars that have been rinsed with hot water and seal with boiled lids. Turn the jars upside down and allow to cool with the lids facing down. Store in a cool, dark place. The jam goes well with sweet dishes (e.g. as a garnish for muffins) but also with savory dishes – e.g. with a piece of Münster.