We Be Jammin'... Beet Marmalade

Beet Marmalade

Found at lemonsandlavender

NOTE: This marmalade is reminiscent of cranberry sauce, but it has an unmistakable earthiness from the beets. It's a hit every time I make it. I love it with roasted chicken, but it is a wonderful as an appetizer along with mild, creamy cheeses and crackers. 

Makes 2 pints 

4 medium-large red beets, roasted and peeled 

1-1/2 cups sugar 

1 large lemon 

2 tablespoons chopped fresh ginger 

1 Tbsp of lemon juice 

To roast the beets, trim down the stalks leaving about a half inch intact and remove the thin root end. Wrap each beet with foil and place on baking sheet in a 375 degree F oven for about 45 minutes to an hour. Beets are done when they yield to pressure. Cool and peel.

Put the beets in a food processor and pulse until coarsely chopped, or mash the beets by hand. Transfer the beets to a heavy bottomed saucepan and stir in the sugar. Cut the lemon, skin and all, into large chunks (remove any visible seeds) and place in food processor along with the chopped ginger and pulse until finely chopped, or chop finely by hand. Add the chopped lemon, lemon juice, and ginger to the beets and sugar and stir to blend. If you see any seeds, remove them. 

Cook over medium-low heat, stirring often, until the marmalade has thickened a little. That should take about 2 minutes and the marmalade will get thicker when it cools. If using within a month, place the hot marmalade into clean jars, cover and refrigerate.

For longer preserving, pour or spoon into hot, sterilized jars leaving 1/4-inch headspace, and seal. Process in boiling-water bath for 15 minutes