I love beetroot jam, beetroot marmalade, beetroot chutney or anything else you can put on a sandwich or eat with cheese that has beetroot (beets) in it. My favourite one is now $15 a jar and that’s too pricey for my budget these days so I thought I’d see if I could make my own.
After browsing the produce aisle and seeing that fresh beetroot was going to set me back a bucketload I thought, “Why not try canned beetroot?” I gave it a go and frankly it’s not too bad. The home roasted fresh beetroot would be just a bit sturdier but taste-wise, I think it came out pretty good.
This recipe is from a neighbour and I found it a bit sweet so I might try it with less brown sugar next time and see how I like it. I do have a sweet tooth so this version might be what I end up with.
I enjoy eating this with cheese and crackers or topping a roast beef sandwich. I’ve also been known to stick a spoon in the jar just to see if it’s still good. That’s my story and I’m sticking to it.
We are off to Sydney tomorrow morning and we’ll barely miss the tropical storm/maybe a cyclone that hits sometime during the day. It will be very breezy and the tides are expected to be the highest of the year. For most people that’s not a problem but our back yard meets the water so we like to keep the tide below the lawn.
On Saturday I’m taking a writing course with Catherine Deveny and it’s supposed to be part stand-up comedy, part writing tips and part really good food. Sounds like just what I need.
On Saturday night we’re having dinner with Charlie Louie from Hotly Spiced, Tania from My Kitchen Stories and Nagi from Recipe Tin Eats. Am I lucky or what? Just as exciting is breakfast early on Sunday with Lorraine from Not Quite Nigella and Celia from Fig Jam and Lime Cordial.
Not only that, it’s our 10th wedding anniversary on Saturday and what better way to celebrate than with friends I love. We’re also stopping by the Tweed Regional Art Gallery to see Margaret Olley’s recreated art studio in the Margaret Olley Art Centre. She WAS a bit messy but what an amazing, down to earth woman she was. Here’s her Yellow Room. I just love this. The attention to detail is wonderful.
Enjoy the jam!
- 1 kg canned beetroot, grated using a box grater
- 1 medium onions, sliced thinly
- 2 cups orange juice
- 1 cup brown sugar
- ¾ cup apple cider vinegar
- 2 cinnamon sticks
- pinch of ground cloves
- In a medium saucepan on medium heat, bring all the ingredients to boiling point uncovered and then simmer until half the juice is reduced.
- Add in the grated beetroot and cook uncovered until nearly all the juice is gone.
- Remove cinnamon sticks and place in sterile jars.
- They will keep in the refrigerator for several weeks.