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Beetroot Jam

Beetroot Jam
Beetroot Jam3Beetroot Jam, I have a few beetroot flashbacks in my precious post, which i did with beetroots.. Before vacation I’m in a force to finish all the beetroots, so to finish them easily i prepare this home made beetroot jam, and always homemade jams had a special unique flavor in it.. as like it, this one had a great taste and this jam is prepared without any colors and preservatives..

Earlier i tried few homemade jams in home, like pineapple and papaya, but I’m not sure some time i failed to get the the exact soft texture, some time the texture may go sticky and goey, This time I’m very careful in the steps, exactly i got the result what i expected, as this a homemade jame without any preservatives or color, this had very less shelf life, but can keep this in refrigerator to extend the shelf life.. this jam impressed me a lot, with the bright red color, beetroots always had a sweet taste in it, don’t know how i force myself to try this, but this is a worthy trail to have a vegetable in the form of jam, this is a great recipe for kids, This jam attracts kids with this bright color and sweet taste.. Hope this post helps you guys to learn about the healthy homemade jam..

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DO try and let me know your experience, don’t forget to write your feedbacks, subscribe our page and get the recipes in your mail, Dont miss a single post, hurry its completely free to subscribe..

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Beetroot Jam

Recipe Cuisine:Indian  |  Recipe Category: Jam
Prep Time: 10 mins    |  Cook time: 45 mins    |  Serves: 1.5 cups

Ingredients

 

Beetroot 2 nos
Sugar 3/4 cup
Lime 1/4 piece or 1/2 tsp
Water 3/4 cup

 

 Method

 1. Wash and peel the Beetroots, Chunk them into cubes.. 

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2. In a Pressure Cooker, Take the Beetroots with water, Pressure cook this for 2 whistles..  

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3.All done, make them cool..

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 4. Take only the Pieces not the stock.. Make sure once again all in room temperature before you blending 
 
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 5. Blend this well to a smooth paste..  
 
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 6. Transfer the paste to a kadai, wash the blender using the stock, and add them to the pan..  
 
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7. Boil them , Cook this for 10 mins in medium high flame.. They start to shrink..  
 
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 8. Add in the Sugar and Mix them well.. 
 
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 9. Once the sugar melts, again the content lose the texture..  
 
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10. Stir continuously and cook them for another 10 mins in medium high flame, now slowly the color will get changed..  
 
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11. The whole content start to leaves the sides of the pan.. Stir continuously.. 
 
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12. Squeeze the lime juice in it.. see I’m using 1/4 piece of lime, very little quantity, it need only 3-4 drops of juice,  otherwise the sore taste will dominate..  
 
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13. Stir well and make them cool, store in a clean air tight bottle. 
 
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Notes

    • Keep them in refrigerator for a month of shelf life..
    • Room temperature leads this jam for 3-4 days of shelf life..
    • Make sure in the last step, if you cook more, the jam will go sticky like a candy.. to get the perfect texture, keep an eye on it.. 
    • Adding lime juice, prevent the sugar from crystallization.. 

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“Beetroot Jam”

 

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