Roasted Beet Jam Recipe
Roasted Beet Jam Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My spicy jam is a recipe from my Russian grandmother, who had no written recipes and who gave few jars of the jam as gifts. I recreated the recipe from memory and think of her each time I prepare it. If you want to increase the yield, it's easy to double the recipe. I like to serve the jam on buttered toast or with cream cheese on toasted pita. The jars, which are dark red from the beets, make a welcome and unusual gift.—Susan Asanovic, Wilton, Connecticut
MAKES:
20 servings
TOTAL TIME:
Prep: 1-1/2 hours Cook: 1 hour
MAKES:
20 servings
TOTAL TIME:
Prep: 1-1/2 hours Cook: 1 hour

Ingredients

  • 2-1/2 pounds fresh beets (about 10 small)
  • 1 tablespoon canola oil
  • 1 medium lemon
  • 1 cinnamon stick (3 inches)
  • 8 whole cloves
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1/3 cup maple syrup
  • 2 tablespoons finely chopped crystallized ginger
  • 1/8 teaspoon salt

Directions

Preheat oven to 400°. Peel beets and cut into wedges. Place in a 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 50-60 minutes or until tender. Cool slightly.
Meanwhile, rinse two 1-cup plastic containers and lids with boiling water. Dry thoroughly. Cut a thin slice from the top and bottom of the lemon; stand lemon upright on a cutting board. With a knife, cut off peel and outer membrane from lemon. Cut in half. Thinly slice half of lemon and remove seeds (save remaining half for another use). Place cinnamon and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string.
Place beets in a food processor; pulse until finely chopped. Transfer to a large saucepan. Add sugars, maple syrup, ginger, salt, sliced lemon and spice bag; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/4 hours or until thickened. Remove from heat; discard spice bag. Cool slightly.
Fill containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Refrigerate up to 1 week or freeze up to 12 months. Thaw frozen jam in refrigerator before serving. Yield: 2 half-pints.
Originally published as Roasted Beet Jam in Country Woman August/September 2014

Nutritional Facts

2 tablespoons: 132 calories, 1g fat (0 saturated fat), 0 cholesterol, 63mg sodium, 32g carbohydrate (29g sugars, 1g fiber), 1g protein.

  • 2-1/2 pounds fresh beets (about 10 small)
  • 1 tablespoon canola oil
  • 1 medium lemon
  • 1 cinnamon stick (3 inches)
  • 8 whole cloves
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1/3 cup maple syrup
  • 2 tablespoons finely chopped crystallized ginger
  • 1/8 teaspoon salt
  1. Preheat oven to 400°. Peel beets and cut into wedges. Place in a 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 50-60 minutes or until tender. Cool slightly.
  2. Meanwhile, rinse two 1-cup plastic containers and lids with boiling water. Dry thoroughly. Cut a thin slice from the top and bottom of the lemon; stand lemon upright on a cutting board. With a knife, cut off peel and outer membrane from lemon. Cut in half. Thinly slice half of lemon and remove seeds (save remaining half for another use). Place cinnamon and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string.
  3. Place beets in a food processor; pulse until finely chopped. Transfer to a large saucepan. Add sugars, maple syrup, ginger, salt, sliced lemon and spice bag; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/4 hours or until thickened. Remove from heat; discard spice bag. Cool slightly.
  4. Fill containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Refrigerate up to 1 week or freeze up to 12 months. Thaw frozen jam in refrigerator before serving. Yield: 2 half-pints.
Originally published as Roasted Beet Jam in Country Woman August/September 2014

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