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.
Our city flooded and then FROZE this past weekend. Everything is encased in ice. EVERYTHING. Other parts of our region have received 80 cms of snow. Thus, none of us will be getting groceries until June.
{Does that make you feel better about the impending cyclone?}
My friends in Maine are all, “oh it’s gonna blow a breeze down theyah and we’re fuckin’ freezin’ up heah!!” If the post is working, I can send food. 🙂
What a fun recipe. I love beetroot and this one looks like a winner. 🙂
how fun! jams are always relaxing to make and I have never made one with beetroot before but it looks amazing and beautiful and would go perfectly on just about anything right! Happy 10th Anniversary!
The color of the jam is so vibrant!
WoW! That looks amazing, how unique! I have never heard of beet jam, although I love tomato jam so would probably love this as well. Must give it a try, pinned it. Happy anniversary to you guys and many more. It sounds like you will be having an exciting and deliciously good time. 🙂
Beetroot is in the air. Just checked Helene’s beetroot chocolate cake and now this delightful looking jam. I know for sure I am going to pause for quite a while in front of the beetroot aisle tomorrow at the grocer’s. Enjoy your trip to Sydney, it sounds promising.
Seldom does a recipe stop me in my tracks. I have lived all over the world and half of Georgia (as we say in the South) and I have never even heard of beetroot jam! I love all things beets so I may have to give this a go.
Safe travels and have a fantastic soul feeding weekend!
I’ve said ‘around the world and half of Georgia’ lots and lots of times and I meant it. 🙂 I lived in 3 places in Georgia so I feel justified. Valdosta, Tifton and McDonough. 🙂
Love, love, love that painting!
and I am GREEN with envy of your get-togethers with some fine bloggers! (pout)
as to the beetroot, I would eat the whole batch with a smile, but if I need to sneak a beetroot past the husband, very few things he hates with such intense gusto – or lack of gusto
🙂
What a wonderful weekend you have planned! Beetroot jam sounds fabulous too. Happy anniversary too x
Beetroot jam? Never ever heard of it!! WOW! Such a gorgeous color, too. Pinned it!
I love that you run home and “recreate” the expensive store bought jam! It pains me to purchase things I know will taste fresher and better made in my kitchen! The color is gorgeous and while I’m not into canning, this recipe works for me to make enough to enjoy and share!
Wow you are a busy lady – happy anniversary … stay safe with the storm coming your way … have a wonderful trip and thanks so much for this recipe! My husband adores beets so this is going on the list. Have you ever had Harvard Beets? My mother-in-law made them years ago – a nice sweet beet dish served warm – yum!
I love beetroot anything Maureen! In fact we have a really delicious beetroot ketchup in our collection… And happy anniversary and safe travels!
Never had beet jam. Never even thought about it! But love the idea. This looks terrific. Sounds like you have some great plans — enjoy. Happy Anniversary to you and John.
I’ve never tried beet jam! I wouldn’t buy it for $15 a jar, so I’m glad there is a recipe here for it! Happy anniversary, sweet Maureen! Enjoy the art gallery.
If you had one spoonful of Bill’s Beetroot Marmalade, you’d pay the $15, I promise you. 🙂 He started making it in his kitchen in Tasmania where he would grate all the beetroot himself using a box grater. I suspect he has fancy equipment now because his jam is in a lot of gourmet shops around the country. Then his wife put out a caramelized onion jam that’s almost as good.
I have never had beet jam, looks delicious! Happy Anniversary Maureen 🙂
First, Maureen, Happy happy Anniversary to you and your best friend aka John! And, Second, I love love love beetroot – but I have never tried a beetroot jam – am so nervous to try this recipe out as I am scared it might be the beginning of a serious addiction! I might become that lady that wears a permanent beetroot tan or should I say tint! 🙂
If a beetroot tan were possible, I’d have one. Go for it! 🙂
What a fun time with fellow bloggers…
I have never had beet jam, since I love beets, I am sure that I would indulge on this…look so pretty!
Happy Anniversary Maureen!
Omg Maureen…I am soooo jealous! What an absolutely awesome weekend you are having!!!!
So lucky, & so deserving….
I want to be you when I grow up :))
Congratulations & Happy Anniversary xxxx
I make a scrumptious beetroot chutney too, next post maybe? lol….
I hope so because I love a good one. So far nothing has beat Bill’s Beetroot Marmalade but it’s $15 a jar now. 🙂
Even though I’m not a beet fan, I AM a fan of canning in these modern times. 🙂
What a yummy recipe indeed Maureen, this definitely might end up in my kitchen soon! Have a wonderful time in Sydney, you’ll be meeting some of my favourite lovely ladies 🙂 xo
Your beetroot jam sounds fabulous Maureen… and what a clever idea to use canned beetroot! Have a fabulous time in Sydney!
Happy Anniversary!! I really like beets but have never had beetroot jam but it looks really delicious!!
I ADORE beetroot jam (marmalade, relish – all of it!). I’m excited to be sharing your anniversary with you and John! Have a safe flight!! 😀
What a beautiful color. I could smell the sweet aroma here in the states.
Love the jam, it sounds like the perfect accompaniment to a cheese platter. Have a great time in Sydney and happy anniversary to you and John!
You could sell yours for 20! The color is so gorgeous!
Holy wow, 15 bucks for a jar of beet jam…. That is very pricey.
I adore beetroot too, every weekend at the farmers markets my pals and I hunt around to find the biggest beetroot we can, a few weeks back I found one just slightly smaller than my head. Thinking I can whip up a batch of your gorgeous jam on the weekend. Thanks love.
Enjoy breakfast and dinner fun with the bloggy gang. Kinda jealous I am. You lot are all my heros. 🙂
And, happy 10th wedding anniversary, that is wonderful. I shall toast you both on Saturday. xo
That is such a kind thing to say! I look at all you do and think, “Why aren’t I that clever?” 🙂 I wish you could be with us too.
I’ve seen a lot of creative beet root recipes lately, but this one beats all!
Ahhh bleve that ‘beets’ all. 🙂
Oh, have a glorious weekend with all those lovely people and enjoy your course – this is the one John gave you for Christmas? And I too love beetroot jam/chutney – we have a local company who make a very good one at about one third of the price of yours:)
Happy Anniversary Maureen, sounds you have a wonderful week-end planned. Your jam looks delicious, never would of thought of making jam out of beets.
One of, if not the most underrated vegetable ever. I LOVE beetroot, we mostly just grate it as you would carrot in salads. I do spicy pickled beetroot and beetroot chutney and jam. Always have it in the vegie patch. Your use of canned BR sounds better than when I ordered a beetroot and goat cheese tart at a fairly pricey restaurant and the beets used were canned. Not a smiley face on my dial at that moment! Your weekend sounds amazing, enjoy!
Happy Anniversary and Happy Noshing with friends! Yes, I do think noshing with friends is right up there in the celebration category. 🙂
Great, simple, cheap chutney. Wonderful idea.
I am so insanely jealous of your dinner and breakfast dates. Can you eat something for me and pretend I’m there too pretty please?! I hope the backyard is ok today. It’s pretty rainy here already!
Hope you’re having a wonderful weekend. I love making jam but have never heard of beet jam. Wow! Sounds amazing. It’s so fun to discover new things!
Love all your descriptive snapshots of life in Australia, Maureen. How lovely (most of the time) to have the water so close to your lawn…Do wish I could attend that writing / comedy class. And it looks like your anniversary weekend is off to a grand start! Sweetened all the more by a successful reproduction of beetroot jam =)
I like JAM . Thanks for the easy, healthy recipe.
A big smear of this on mature cheddar would be lovely. Hope you had a great time in Sydney and happy anniversary 😀
This beet jam sounds amazing!! We eat a lot of beets in Russian/Ukrainian cuisine, but I have never had beets in jam/chutney form. I’m all for it.
What a perfect idea Maureen. How well does that work. I know how much you loved that beetroot jam. It is lovely but you have the perfect alternative now
Intriguing jam! I’ll bet it would be good on roast beef.
ohlala ! I’ve never had beetroot jam before! What a fabulous idea, on the must try list for sure !
Great timing, I am in a beetroot frenzy! ^.^
ok so how was the dinner with the girls? Happy belated wedding anniversary!
Hi Maureen
Hope u had a fab time in Sydney. Happy anniversary. How lovely to catch up wugh all those wonderful bloggers. Love beet roots! I must make that jam!
Xx
Somehow…I have only just noticed this post in my inbox! And it’s six months old but it’s never too late to leave a comment. I love beetroot anything as well but my favourite is beetroot chutney. But I’d enjoy your beetroot jam too. Did I tell you my cousin wrote Margaret Olley’s biography? It took her two years to write; there was so much research she had to do and so many interviews with Margaret. It’s a great read if you have the chance to pick up a copy xx
Hi Maureen! I absolutely love beetroot and I think its an extremely dynamic vegetable. Here in India we even make an ultra spicy preparation with it! Anyways, so I tried Pickling beetroots a few days ago and have been searching Beetroot Jam recipes ever since i was so thrilled with the results. And I found your recipe perfect for my taste. The color just makes me want to try the recipe right away!
I have a few queries – When you say “add all the ingredients uncovered and let them reduce to half” – do you mean all except the beetroot and cinnamon? Also, with these measurements of ingredients, will I get one kg of effective jam? And do i have to carry out a canning process on the jars before storing it?
I’d be really glad if you can reply to these queries…Thanks for the great recipe!
All the ingredients including the beetroot. I kept mine in the refrigerator and gave the rest away. I think if I were going to put it in the pantry, I would use a hot water bath canner for that purpose.
So I’m making this now, and it says “add all the ingredients”, but then the next instruction says “add the beetroot”. But I already added everything! Bit confusing! 🙂 Hope it still turns out!