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
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.
Notes
- This jam pairs well with goat cheese, toast, or roasted meats.
- Store in the refrigerator for up to 2 weeks.
- For a smoother texture, blend fully after cooking.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes (including roasting)
- Category: Condiment
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 25
- Sugar: 4g
- Sodium: 30mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
