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