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Roasted Beet Jam

This spicy jam recipe is from my Russian grandmother, who had no written recipes and who gave a few jars of the jam as gifts. I re-created 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 gift.—Susan Asanovic, Wilton, Connecticut
  • Total Time
    Prep: 1-1/2 hours Cook: 1 hour
  • Makes
    2 half-pints


  • 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


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

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  • Kerry
    Jul 23, 2020

    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!