Beetroot ‘jam’

Beetroot ‘jam’

Marmellata di barba bietole

By
From
Vegetables
Makes
400g
Photographer
Laura Edwards

Marmellata is the word used in various European languages to denote a jam, rather than the specific usage in English, to denote a preserve made from oranges. I have made a chestnut ‘jam’, and here there is one made from sweet beetroots, perfect for breakfast or afternoon spreading: it would be perfect used as the filling for my carrot cake.

The ‘jam’ could also be made with carrots. Neither of them last long, though, so use as soon as you can.

Ingredients

Quantity Ingredient
300g large beetroots, trimmed and lightly peeled
salt
100g golden caster sugar
1/2 teaspoon ground cardamom
1 gelatine leaf
2 lemons, juiced

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.
Tags:
Carluccio
vegetables
vegetarian
Italian
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