Roasted Beet Jam
Total TimePrep: 1-1/2 hours Cook: 1 hour
We were "gifted" with two large bags of beets from my boyfriend's boss' garden... long story short, he thought he'd planted radishes (pause for laughter). So I took to creative ways to deal with a huge quantity of beets and found this recipe! I was intrigued because of the clove / ginger flavors (and anything with maple syrup is my best friend already) and thought about how amazing this jam would be in the fall. I followed the recipe - no subs, no changes - very very easy!!! And the outcome - AMAZING! It's so good - all the flavors meld beautifully and there is no one flavor overpowering the others. I highly recommend this jam for brunch, on waffles, on toast, on cream cheese to eat with crackers, on top of a brie wheel wrapped in pastry and baked, on pumpkin bread (I haven't tried all these yet, I just know it would be divine!). Beet jam is a gift from Old Eastern Europe and the flavors are reminiscent of a delightful repast in an adorable Bavarian landscape or looking out across the Carpathian mountains... I will be making this again. IT's SO EASY!