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Roasted Beet Jam Recipe

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This rich and earthy roasted beet jam is naturally sweet with hints of citrus, spice, and a touch of balsamic vinegar. Perfect for spreading on toast, pairing with cheese, or glazing meats. The deep flavor from roasting beets makes this jam extra special

Ingredients

Scale
  1. 3 medium beets (about 1 ½ cups, roasted and pureed)
  2. ¾ cup sugar (adjust based on sweetness preference)
  3. ½ cup orange juice (freshly squeezed)
  4. 1 tbsp lemon juice
  5. 1 tsp orange zest
  6. ½ tsp cinnamon (optional, for warmth)
  7. ¼ tsp salt
  8. 1 tbsp balsamic vinegar (optional, for depth)
  9. ½ tsp vanilla extract (optional)

Instructions

  • Roast the Beets:
    Preheat oven to 400°F (200°C).
    Wrap whole beets in foil and roast for 45-60 minutes, or until fork-tender.
    Let cool, then peel and puree until smooth.

  • Cook the Jam:
    In a saucepan over medium heat, combine the beet puree, sugar, orange juice, lemon juice, orange zest, cinnamon, and salt.
    Stir well and bring to a gentle boil.

  • Simmer to Thicken:
    Reduce heat to low and simmer for 20-30 minutes, stirring often.
    If using, add balsamic vinegar and vanilla in the last 5 minutes.
    The jam is ready when it thickens and coats the back of a spoon.

  • Cool & Store:
    Transfer to sterilized jars while warm.
    Store in the fridge for up to 2 weeks or water-bath can for longer shelf life.

Notes

  • Adjust the sweetness of the jam by varying the sugar amount.
  • Balsamic vinegar and vanilla are optional but add extra depth to the flavor.
  • The jam is perfect on toast, paired with cheese, or used as a glaze for meats.

Nutrition

Find it online: https://grandmarecipesflash.com/roasted-beet-jam-recipe/