Name: Roasted Beet Jam Recipe
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: Red Beets: 1 1/2 pounds, trimmed and scrubbed Granulated Sugar: 1/2 cup Apple Cider Vinegar: 1/4 cup Lemon Juice: 1 tablespoon Lemon Zest: 1 teaspoon Ground Cinnamon: 1/2 teaspoon Ground Cloves: 1/4 teaspoon Salt: 1/4 teaspoon Water: 1/4 cup

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If you’re looking to add a splash of vivid color and intriguing flavor to your table, Roasted Beet Jam will quickly become your new obsession. Sweet, earthy, and kissed with subtle spice, this jam is a revelation—an utterly unique condiment that transforms everyday meals into something memorable. Whether spooned onto warm toast, paired with tangy cheese, or served alongside roasted meats, this Roasted Beet Jam is sure to delight both beet lovers and skeptics alike, becoming a conversation starter at any gathering.

Ingredients You’ll Need

You’ll be amazed at how just a handful of simple, familiar ingredients come together to create something extraordinary. Each one plays an important role—be it earthy depth, bright acidity, captivating color, or warm spice—in building Roasted Beet Jam’s unmistakable character.

Red beets (1 1/2 pounds, trimmed and scrubbed): The star of the show, beets provide that signature deep magenta hue, sweet earthiness, and velvety texture.
Granulated sugar (1/2 cup): Just enough sweetness to highlight the natural sugars in the beets without overpowering them.
Apple cider vinegar (1/4 cup): Lends gentle tang and balances the flavors, making the jam vibrant and lively.
Lemon juice (1 tablespoon): Adds punchy freshness and helps brighten the jam’s flavor profile.
Lemon zest (1 teaspoon): Infuses citrusy aroma that lifts the whole mixture.
Ground cinnamon (1/2 teaspoon): Adds subtle warmth and complexity, perfect for echoing the beet’s earthiness.
Ground cloves (1/4 teaspoon): A pinch gives the jam a hint of spice and a faintly exotic note.
Salt (1/4 teaspoon): Essential for balancing and intensifying all the other flavors.
Water (1/4 cup): Helps meld the ingredients together into a spoonable, jam-like consistency.

How to Make Roasted Beet Jam

Step 1: Roast the Beets

Start by preheating your oven to 400°F (200°C). Wrap each beet snugly in foil and arrange them on a baking sheet. Slide the tray into the oven and let the beets roast for 45 to 60 minutes, or until they’re fork-tender and their natural sweetness is fully developed. Roasting not only concentrates the flavor but also softens the beets, making them easy to blend later. Let them cool for a bit so you can handle them comfortably.

Step 2: Peel and Chop

Once the beets are cool enough to handle, simply slip their skins off—they should come away easily. Roughly chop the peeled beets into large chunks. This step ensures the beets can be processed quickly and evenly, giving you a wonderfully textured Roasted Beet Jam.

Step 3: Pulse in Food Processor

Transfer the chopped beets to a food processor and pulse a few times until they’re finely chopped. You want tiny morsels throughout, but don’t puree the beets completely; a little texture goes a long way in making the jam interesting.

Step 4: Simmer with Other Ingredients

Scrape the chopped beets into a medium saucepan. Add the sugar, apple cider vinegar, lemon juice, lemon zest, cinnamon, cloves, salt, and water. Stir it all together and bring the mixture to a gentle simmer over medium heat. Reduce the heat, and cook for 20–25 minutes, stirring every so often. You’ll see the jam thicken and turn glossy as the flavors meld together—your kitchen will smell amazing!

Step 5: Cool and Store

Once your Roasted Beet Jam has reached that signature spreadable consistency, take it off the heat and let it cool. When it’s no longer steaming, spoon the jam into a clean jar or airtight container. Pop it into the refrigerator, and in just a few hours you’ll be ready to enjoy it!

How to Serve Roasted Beet Jam

Garnishes

A sprinkle of fresh herbs—like dill, chives, or even tarragon—adds color and a fresh note to each spoonful. For extra panache, crumble goat cheese or feta on top, or scatter over toasted walnuts for a delightful crunch atop your Roasted Beet Jam.

Side Dishes

This jam turns simple sides into show-stoppers. Try spooning it next to a grain salad, roasted potatoes, or grilled vegetables. The sweet-and-tangy flavor is the perfect counterpart to creamy cheeses served with a crusty baguette, or as a lively topping for a plant-based charcuterie platter.

Creative Ways to Present

Let your culinary imagination shine! Swirl Roasted Beet Jam into hummus for a dazzling dip, layer it in sandwiches with sharp cheddar or brie, or use it as a brilliant glaze for roasted chicken or pork. Even a dollop atop vanilla ice cream or Greek yogurt can be a delightful, unexpected treat.

Make Ahead and Storage

Storing Leftovers

Roasted Beet Jam stores beautifully in the refrigerator. Simply transfer it to a tightly sealed glass jar or container, and it will keep its vibrant flavor and color for up to two weeks. This makes it a make-ahead wonder for busy days or last-minute entertaining.

Freezing

For longer storage, portion the jam into freezer-safe containers or zip-top bags. Leave a little room at the top for expansion, then pop it in the freezer. It will last up to three months—just thaw in the refrigerator overnight before you’re ready to use.

Reheating

If you prefer to serve your Roasted Beet Jam warm (especially lovely on toast or paired with roasted meats), gently reheat it in a saucepan over low heat, stirring occasionally. Add a splash of water if it’s thickened up a bit too much in the fridge.

FAQs

Can I use golden beets instead of red?

Absolutely! Golden beets will lend a stunning sunset hue and a slightly lighter, mellower flavor. The final Roasted Beet Jam will be just as delicious, with a different visual impact.

Is this jam very sweet?

It’s pleasantly sweet, but not overpoweringly so. The balance of sugar with lemon, vinegar, and warming spices creates a jam that’s versatile—amazing with both sweet and savory pairings.

What can I use instead of apple cider vinegar?

You can substitute white wine vinegar or even a splash of balsamic for a slightly richer note. Each vinegar brings its own flair, so feel free to experiment with what you love in your Roasted Beet Jam!

Can I fully blend the jam for a smoother texture?

Definitely! For a silky-smooth spread, let the jam cool a bit and blend until it’s your desired consistency. It’s excellent either way—chunky or smooth—so make it the way you prefer.

Is Roasted Beet Jam vegan and gluten-free?

Yes on both counts! The recipe is naturally vegan and gluten-free, making it ideal for a variety of diets and perfect for potlucks or gatherings where you want everyone to enjoy a bite.

Final Thoughts

If you’re looking for a joyful, conversation-worthy twist on traditional spreads, Roasted Beet Jam is pure magic in a jar. I can’t wait for you to taste how the beets, spices, and citrus come together. Give it a try—you just might find yourself making it again and again!

Roasted Beet Jam Recipe

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4.8 from 24 reviews

Author: admin
Total Time: 1 hour 40 minutes
Yield: 1 1/2 cups
Diet: Vegan

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Description

This Roasted Beet Jam recipe is a delightful way to enjoy the earthy sweetness of beets in a spreadable form. Perfect for pairing with cheese, on toast, or as a complement to roasted meats, this savory jam is easy to make and bursting with flavor.

Ingredients

Red Beets:

1 1/2 pounds, trimmed and scrubbed

Granulated Sugar:

1/2 cup

Apple Cider Vinegar:

1/4 cup

Lemon Juice:

1 tablespoon

Lemon Zest:

1 teaspoon

Ground Cinnamon:

1/2 teaspoon

Ground Cloves:

1/4 teaspoon

Salt:

1/4 teaspoon

Water:

1/4 cup

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast on a baking sheet for 45–60 minutes, or until tender when pierced with a knife.
Prepare the beets: Let the roasted beets cool slightly, then peel and roughly chop them. Add the chopped beets to a food processor and pulse until finely chopped but not puréed.
Cook the jam: In a saucepan over medium heat, combine the chopped beets, sugar, apple cider vinegar, lemon juice, lemon zest, cinnamon, cloves, salt, and water. Bring to a simmer, reduce heat, and cook for 20–25 minutes until thickened.
Store: Let the jam cool, transfer to a jar, and refrigerate.