Beetroot jam transforms the humble beet into a sweet and tangy delight.
It’s perfect for spreading on toast, pairing with cheese, or enjoying straight from the jar.
To make it, peel and finely chop or grate 350–400g of beets. Cook them with one cup of sugar, two table spoons (tbsp) of orange zest, and half a teaspoon (tsp) of salt over medium heat until the juices release.
Add half a cup of orange juice and simmer for 20–30 minutes until tender. Stir in one fourth cup of lemon juice and cook for another 8–10 minutes. Blend until smooth, then return to the pot and simmer for five to 10 more minutes to reach the desired consistency.
Store in an airtight container in the fridge, and enjoy a jam that perfectly balances earthy, sweet, and citrusy flavours.
Courtesy: Hindustan Times
Bd-pratidin English/FNC
