Beet Jam Recipes

Steps:

• Preheat oven to 400°. Peel beets and cut into wedges. Place in a 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 50-60 minutes or until tender. Cool slightly., Meanwhile, rinse two 1-cup plastic containers and lids with boiling water. Dry thoroughly. Cut a thin slice from the top and bottom of the lemon; stand lemon upright on a cutting board. With a knife, cut off peel and outer membrane from lemon. Cut in half. Thinly slice half of lemon and remove seeds (save remaining half for another use). Place cinnamon and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string., Place beets in a food processor; pulse until finely chopped. Transfer to a large saucepan. Add sugars, maple syrup, ginger, salt, sliced lemon and spice bag; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/4 hours or until thickened. Remove from heat; discard spice bag. Cool slightly., Fill containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Refrigerate up to 1 week or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.

Steps:

• Wash and peel the beets.
• Put them through a meat grinder or grate them.
• In a pot, barely cover them with water and cook them slowly until they are tender.
• Add the sugar, the ginger, the lemon juice and rind.
• Cook until thick and clear, which will take about an hour.
• Add the chopped nuts.
• Makes about 3 quarts.

Steps:

• Combine beet juice, lemon juice (I used Real Lemon and Sure-Jell).
• Heat on high until boiling, stirring constantly.
• Stir in sugar, Jell-O and cinnamon.
• Boil for 7 minutes, stirring constantly. Don't leave it or it will boil over (I know).
• Put in hot sterile jars and seal.