Beetroot jam

Fiona Andersen

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

Directions

1. 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.
2. Discard the pickling spice mix and stir in the cornflour, mixed with a little water.
3. Bring back to the boil and cook for a further 2 minutes. Store in hot, sterilised jars and seal for later use.