Who would have thought beetroot jam could become addictive?
Ingredients
| 500 g | Beetroot, peeled and grated (Main) |
| 250 g | Onions, white, sliced |
| 1 bottle | Malt vinegar, use enough to cover the beetroot |
| 350 g | Sugar |
| ½ tsp | Salt |
| 1 Tbsp | Pickling spice, tied in muslin |
| 1 Tbsp | Cornflour |
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Directions
- Place beetroot and onions into a large saucepan. Cover with vinegar then add sugar, salt and spice and boil for 30 minutes or until beetroot is cooked.
- Discard the pickling spice mix and stir in the cornflour, mixed with a little water.
- Bring back to the boil and cook for a further 2 minutes. Store in hot, sterilised jars and seal for later use.
