Beet jam

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Beet jam

Beet jam

Beet jam
Beet jam

Number of pots

1 kg of beet

750 g sugar

15 cl of water

2 untreated lemons

Total Time: 55 min
Preparation time: 15 min
Cooking time: 40 min
Bake the beets in the oven.
Peel them, cut them into pieces and puree them. Weigh the puree to calculate the weight of the sugar. Remove the zest from the lemons and chop them.
In the jam basin, melt the sugar with the water and lemon juice over low heat, then let the syrup set over high heat until the little ball.
Add the beetroot purée and lemon zest. Cook over low heat for 30 to 40 minutes, stirring frequently, and put in a jar.

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