Description
A silky, jewel-toned jam made from oven-roasted beets, sugar, and citrus, perfect for toast, cheese boards, or as a versatile glaze.
Ingredients
- Fresh Beets: 4 medium (about 1 pound), roasted, peeled, and chopped
- Granulated Sugar: 1 cup (200 g)
- Lemon Juice: 2 tablespoons (30 ml), freshly squeezed
- Orange Zest: 1 teaspoon (about 1 small orange)
- Water: 1/2 cup (120 ml)
- Salt: 1/8 teaspoon (a pinch)
Instructions
- Preheat Your Equipment: Preheat oven to 400°F (200°C). Line a baking tray with foil.
- Combine Ingredients: Wrap whole beets in foil and roast for 45 to 50 minutes until tender when pierced with a knife. Remove from oven and let cool.
- Prepare Your Cooking Vessel: Peel the cooled beets (use gloves if desired) and chop into chunks. Place chopped beets, water, and lemon juice into a blender and puree until smooth. Pour the puree into a medium saucepan.
- Assemble the Dish: Add the sugar, orange zest, and salt to the beet puree in the saucepan. Stir to combine and bring to a gentle simmer over medium heat.
- Cook to Perfection: Reduce heat and simmer gently for 20 to 25 minutes, stirring frequently, until the jam thickens and coats the back of a spoon. Test set by placing a small spoonful on a chilled plate; it should gel slightly.
- Finishing Touches: Taste and adjust sweetness or acidity with extra lemon juice or a bit more sugar if needed. If a smoother texture is desired, pass the jam through a fine-mesh sieve before jarring.
- Serve and Enjoy: Spoon the hot jam into sterilized jars, leave headspace, seal, and let cool to room temperature. Refrigerate and use within three weeks, or process in a water bath for longer shelf life.
Notes
- Roasting the beets concentrates their natural sugars and deepens flavor.
- Use gloves to avoid staining your hands while peeling beets.
- For a different twist, add a cinnamon stick while simmering and remove before jarring.
- If you prefer a chunkier jam, pulse the roasted beets briefly instead of fully pureeing.
Nutrition
- Serving Size: 1 tablespoon (about 20 g)
- Calories: 70
- Sugar: 12 g
- Sodium: 20 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 0.5 g
- Cholesterol: 0 mg
Keywords: roasted beet jam, beet spread, beet preserves, homemade jam, savory-sweet jam, beet condiment