Beetroot and Apple Jam
An autumn jam that is surprising and refined. It is delicious on bread with butter, but also with goat cheese or creamy cheese (e.g., Brie, Taleggio). And if you also consider the absolutely enchanting color, you have every reason to try it.
The recipe is from my mother; she makes it with a grater.
Ingredients
1 medium beetroot (about 350g)
3 apples (about 300g; use an aromatic and juicy variety)
1 small lemon
250g sugar
Yield: 1 jar of 450 ml
How to prepare beetroot and apple jam
- Peel the beetroot and cut it into pieces. Peel the apples, remove the cores, and cut them in half. Zest the lemon, then peel it. Remove the flesh and discard the seeds.
* see here how to segment citrus fruits - Put the beetroot in a food processor and blend until very finely chopped. Add the apples and blend until chopped as well. If you do not have a food processor, grate the apples and beetroot.
- Put the beetroot and apples in a pot along with the lemon flesh, sugar, and 1/4 cup of water. Simmer on low heat until the sugar dissolves completely. Stir frequently during this time.
- Continue to simmer on medium-low heat for 25 minutes. Stir occasionally (be careful as the jam splatters when boiling, so it is good to place the pot on a burner away from the wall or use a splatter screen).
- Now if you want the jam very smooth, you can blend it in a blender (or with an immersion blender). This step is optional; the jam is also good with texture.
- Add the lemon zest and cook for 1 more minute.
- Pour the jam into a jar and store in the refrigerator. It keeps for 2 weeks.
Beetroot with apples and lemon
Adding sugar and water
The jam simmering
