As promised in my previous post, I am delighted to share with you this fabulous Beetroot Jam (relish) recipe. For those that love this vegetable you can take pleasure in eating it as a relish which can accompany many of your favourite dishes whether it be meat, hamburgers, in sandwiches, for breakfast with eggs, bacon, on toast and the list goes on. Allow your imagination to roam free and make use of this relish in which ever way you would like to enjoy it.
3 tablespoons Olive Oil
2 large Spanish Onions (sliced thinly)
1/2 cup Light Brown Sugar
1/2 cup Apple Cider Vinegar
2 tablespoons Balsamic Vinegar
3/4 cup water
800 grams fresh beetroot (peeled & grated)
salt & freshly ground pepper to taste
Preparation Time: 20 minutes (approximately)
Cooking Time: 40 minutes (approximately)
Makes: 4 cups (approximately)
In a large saucepan heat the oil, add the onion and cook for approximately 15 minutes, stirring, allowing the onion to soften and caramelise. Add the beetroot, sugar, vinegar’s, water and continue cooking, stirring until the sugar has dissolved. Bring to the boil, reduce the heat and continue to simmer uncovered, stirring for 30 minutes or until the beetroot is tender and relish is thick.
Spoon the hot relish into hot sterilised jars, seal immediately. Label and date the jars when cold.
Wear disposable gloves when peeling the beetroot to avoid staining your hands.
If you find the vinegar too strong and overpowering, just add a little more water to the pan, simmer, reduce and thicken.
Store the relish in a cool, dark place for at least three weeks before opening. Refrigerate your relish after opening.
When left to stand for at least 3 weeks the flavours will combine, intensify and become richer.