Want to impress your friends? This homemade beet marmalade should do the job. It’s incredibly easy to make, and a great flavor combination.
All it takes is some cooked beets, lemon, ginger and sugar. The marmalade thickens as it cools, so don’t be surprised at the consistency. Wait for it to completely cool in sterilized jars before spreading it on your favorite toast. Better yet, you can spread it on this great coffee cake to add a bit of savory to the sweetness.
I would like to say thanks to my cook-the-book partners. This is our last installment from Marion Cunningham’s The Breakfast Book. We started in July and ended today, with 13 chapters under our belts. I never would have tried half of what I did, so thanks for the ladies who blogged alongside me: Rachel, Aimee, Emily and Claudie. We had Sammy join us for a good bit of the book, too. It has been a pleasure getting to know each of you and I am amazed at the community that we have formed through our online alliance.
Enjoy the beet marmalade, and have a very happy and healthy new year!
- 4 medium-large beets, cooked and peeled
- 1 1/2 cups sugar
- 1 large lemon
- 2 tablespoons chopped fresh ginger
- Put the beets in a food processor and process until coarsely chopped; or mash the beets by hand.
- Transfer the beets to a heavy-bottomed saucepan and stir in the sugar.
- Put the lemon and ginger into the food processor and process until finely chopped; or chop them by hand.
- Add the lemon and ginger to the beet mixture and stir to blend.
- Cook over medium-low heat, stirring often, until the marmalade has thickened a little.
- This takes about 20 minutes – remember that the marmalade will get thicker considerably as it cools.
- Remove from the heat and put up in sterilized jars if you are not going to use the marmalade for a month or more otherwise it will keep well in the refrigerator.
To learn how to sterilize jars, click here.