Roasted Almonds And Beetroot Jam Recipe
Ingredients
1. Grated beetroots (4med.)
2. sugar (2 1/4c)
3. lemon juice (6tbsp)
4. grated ginger (1 ½ inch piece)
5. blanched, silvered and roasted almonds (10-15)
Method of preparation:-
1. Take a pan, heat it and add grated beetroot with half a litre of water and half of the lemon juice. Cover the pan and cook it until the water gets evaporated. Pass this mixture through the soup strainer.
2. Take another pan, put the strained pulp in it and then add sugar and grated ginger, mix it well. Add the remaining lemon juice, mix it and then cook it. Discard any scum rises on the top. Cook it until the mixture gets thickens.
3. Take a spoonful of cooked jam in a plate and keep it to cool to check if it is ready or not. If the jam sets on cooloing and there is no water separation then the jam is ready. But if there is any water separation then cook it again until it gets ready.
4. Now add the roasted almonds slices and mix them. Pour the jam, while still hot into the sterilized container. Keep it to cool completely and then cover it with tight fitting lid and store it.
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