How To Make Beetroot Jam

Homemade Jam Recipes

Ingredients: Beetroot Jam Recipe

1 lb / 500 grams of cooked beetroots (not pickled)
1/2 lb / 250 grams of sugar
2 red onions
100 ml / 3 1/2 fl oz of red wine vinegar (or white wine / cider vinegar)
4 tablespoons of balsamic vinegar
4 tablespoons of olive oil
150 ml / 5 fl oz of tap water
2 teaspoon of salt

Method - What To Do

Lovers of beetroot (beets) will be sure to enjoy this recipe. The natural sweetness of the beetroot, combined with the sweetness of the red onion, means that this jam recipe requires only a relatively small amount of sugar when compared to typical savoury jams and chutneys. You can substitute runny honey for part of the sugar if you prefer (to taste) and then add less sugar, to suit your palate.

Thinly slice or dice the two red onions and fry on a low heat in a large pan (with the olive oil), for around ten minutes or so, stirring until the onion pieces are softened and beginning to brown. Finely cube all of the drained beetroot and place into the hot pan with the onions.

Add in the water, the red wine vinegar, the balsamic vinegar and the salt, as well as the sugar. Slowly bring the beetroot mixture to a boil, by which time all of the sugar should have been dissolved into the water and vinegar. After boiling for a few minutes, reduce the heat slightly and simmer for approximately ten more minutes, stirring every few minutes to ensure that the jam doesn't stick or burn at all.

By now, the majority of the liquid should have evaporated and the beetroot mix should have taken on a sticky appearance. Take your tasty savoury jam off the heat and immediately transfer into glass jars (boiled to sterilise).

In order to prevent the possibility of bacteria growth and most importantly, botulism, beetroot jam should be considered as having a short life, since this is a 'low acid vegetable'. Store in the fridge for no more than a few weeks or freeze the mixture (in suitable freezer containers, rather than glass jars).

As soon as the jars have been opened, keep it chilled and eat within a few days. However, don't let this put you off, as this savoury jam is so delicious that it is most likely it won't be long until it has all been eaten up and enjoyed. Simply halve the quantities if you think that this recipe will create too much beetroot jam for you to quickly consume.

Beetroot Savoury Jam / Chutney Recipe - More Chutney Recipes.