A spreadable jar of earthy beets with a kick of ginger and lemon.
Lemon & Ginger Beet Marmalade
Yield: 4- 250ml jars Prep: 5 minutes Cook: 45 minutes
- 4 large red beets, cooked and peeled
- 1 small red onion, finely chopped
- ¼ tsp salt
- 1 ½ cup sugar
- 1/3 cup lemon juice
- 1 tbsp fresh grated ginger
- ¼ tsp ground clove
- Zest of 1 lemon
To cook the beets, cut the stems down to 1 inch and boil for about 30 minutes. Beets are done when you can easily poke with a fork. Cool and peel.
In a non-stick pan, sauté onions with salt over medium heat for 5 minutes. Do not use oil or butter in the pan if you plan on canning the marmalade. Onions shouldn’t stick if your pan is non-stick but if they do add a splash of water.
Cut the beets into quarters and mash with a fork or potato masher. Put the beets to saucepan and stir in the onions, sugar, lemon juice and zest, ginger, and clove.
Cook over medium heat, stirring often, until the marmalade has thickened a little, about 5 minutes. The marmalade will get thicker when it cools.
Place the hot marmalade into clean jars, cover and refrigerate. Use within a month.
For canning, spoon into hot, sterilized jars leaving 1/4-inch headspace, and seal. Process in boiling-water bath for 15 minutes
Beets are the best. They have been a staple vegetable in my house for a long time. So much so that I call my mom Beets (not far from Betty). So last summer I started looking for more ways to get beets in my life. Whole roasted, boiled, pickled, its all good. But this marmalade is a whole other level. It’s beet spread! Ready to go on burgers, sandwiches, crackers, whatevs!
Tips for cooking: You can pulse the beets in a food processor or with a hand blender if you want a finer texture. Also make sure you taste it before you bottle it and adjust to your liking. You may want it sweeter, more gingery…