If you’re used to the kind of jam that goes on a PBJ, get ready for a flavour revolution! Slightly sweet, moderately earthy and with a perfect mix of zesty citrus and ginger plus a bit of spicy heat, you’ll love it on cheese and appetizers of all types. It also goes great with savoury meats, or even substitute it for your cranberry sauce. After one bite, we know this is going to be your jam!
30 minutes to overnight macerating time
- 4½ cups / 1 lb (454 g) grated beets, washed and peeled 4½ cups / 1 lb (454 g) grated beets, washed and peeled
- 1⅓ cups (185 g) red onion, finely diced 1⅓ cups (185 g) red onion, finely diced
- 2 cups (434 g) Redpath® Golden Yellow Sugar, packed 2 cups (434 g) Redpath® Golden Yellow Sugar, packed
- 6 strips of lemon zest 6 strips of lemon zest
- ¼ cup (60 ml) fresh lemon juice ¼ cup (60 ml) fresh lemon juice
- 1 tbsp (6 g) grated fresh ginger 1 tbsp (6 g) grated fresh ginger
- 1 3-inch cinnamon stick 1 3-inch cinnamon stick
- 1 tsp (4 g) chilli flakes 1 tsp (4 g) chilli flakes
- ½ tsp (3 g) salt ½ tsp (3 g) salt
In a large, non-reactive bowl (stainless steel, glass or ceramic), add grated beets and diced onions. Stir until beets and onions are evenly distributed throughout.
Add in the Redpath® Golden Yellow Sugar, strips of lemon zest, lemon juice, ginger, cinnamon stick, chilli flakes, and salt. Toss to ensure beets and onions are well coated and all sugar is moistened. Cover bowl with plastic wrap and allow to macerate for at least 30 minutes and up to overnight.
Transfer the mixture into a large heavy-bottomed pot and place over medium-high heat. Bring mixture to a boil, stirring to dissolve sugar and to prevent scorching. Boil for 20 minutes or until mixture begins to foam. Lower heat slightly and skim off any foam with a spoon.
Check to see if the jam is ready by doing the spoon test as described in the chef’s notes. Also, taste the jam to see if there is a balance of sweetness and tartness. If desired, add an additional tablespoon (15 ml) of lemon juice to the pot if the jam is too sweet. Keep boiling after adding any additional lemon juice until the jam passes the spoon test or jam reaches 220°F (104°C).
Remove from heat and carefully spoon into sterilized jars. Discard cinnamon stick and lemon peels. Sterilize your jars by following the steps in Jam Making 101.
Serve on charcuterie or cheese boards and/or spoon onto crostini.