Beetroot ‘jam’

Method

1. Cut the beetroots into slices, and place in a medium saucepan. Just cover with lightly salted water, add the sugar, then bring to the boil. Turn the heat down, and simmer until the liquid is syrupy and the beetroot is soft. Leave to cool.
2. Whiz the beetroot mixture in a blender, adding the ground cardamom.
3. Meanwhile, soak the gelatine leaf in a small bowl of water to soften it. Gently heat the lemon juice in a small saucepan until warm. Remove the gelatine from the water, and squeeze to get rid of the excess water. Add the softened leaf to the warm lemon juice, off the heat, and stir until melted.
4. Add the gelatine and juice to the beetroot mixture and process again in the blender. Put into a clean container and store in the refrigerator, for no longer than a few days.