Beetroot jam

Beetroot jam

By
From
Meat
Makes
1 litre
Photographer
Dean Cambray

Beetroot has a lovely earthy sweetness that makes it ideal to serve with strong gamey flavours, such as duck, venison and kangaroo. But it’s also pretty good served with cold ham and salad and crusty white bread.

Ingredients

Quantity Ingredient
1kg raw beetroot, grated
1 onion, grated
200g soft brown sugar
2 tablespoons red wine vinegar
1 tablespoon ginger, finely grated
1 tablespoon caraway seeds
1 stick cinnamon
2 cardamom pods
1/2 cup coriander leaves
A pinch salt
1 teaspoon freshly ground white pepper

Method

  1. Combine all the ingredients in a large saucepan. Bring to the boil, then lower the heat and simmer gently for 20 minutes, stirring from time to time.
  2. Allow to cool a little, then decant into 2 x 500 ml sterilised jars. Seal and keep refrigerated for up to 1 month.
Tags:
Meat
Adrian
Richardson
La
Luna
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