BEETROOT AND CARAWAY JAM

Name: BEETROOT AND CARAWAY JAM
Cuisine: European, British
Ingredients: 1kg (21/4 lb) beetroot, peeled and cut into 3–4cm (11/4–11/2 in) pieces; 30ml (1fl oz) olive oil; 1 large red onion, thinly sliced; 1 tsp caraway seeds; 2–3 pinches dried chilli flakes; 200g (7 oz) dark brown sugar; 100g (31/2 oz) red wine vinegar; salt; dill, to serve

5 steps

My youngest son adores beetroot, feta, avocado and tahini, none of which my eldest will touch. Both children love pickles, raw vegetables and smoked salmon and my eldest dislikes cheese but loves kale salad more than seems right for an eight year old. They both eat to their appetites and to their preferences, which pleases me; they like to bake and to cook and are learning to season food properly; if I give them nothing else then I will have given them confidence in engaging with the pleasure, language, memories and conversations that happen around food in a home and in a business. If I make this for my youngest then I don’t make it spicy and will omit the caraway; if I make it for me, or at the bakery, then I do. Use the jam to make Smoked Cheese and Beetroot Pull Apart Bread or dollop on a sandwich with smoked salmon or a sharp Cheddar.

Updated at: Thu, 17 Aug 2023 05:07:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories21.5 kcal (1%)

Total Fat0.5 g (1%)

Carbs4.2 g (2%)

Sugars3.9 g (4%)

Protein0.2 g (0%)

Sodium20.4 mg (1%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

60 servings

1kgbeetroot

peeled and cut into 3-4cm pieces

30mlolive oil

1red onion

large, thinly sliced

1 tspcaraway seeds

2 pinchesdried chilli flakes

200gdark brown sugar

100gred wine vinegar

salt

dill

to serve

Instructions

Step 1

1. Preheat the oven to 180ºC/350ºF/gas mark 4. Line a baking tray with baking parchment.

Step 2

2. Place the beetroot on the lined tray, drizzle half of the oil over and season with salt. Roast until tender, around 30–40 minutes. The beetroot should caramelise a little but not burn.

Step 3

3. Place the onion, remaining oil and pinch of salt in a medium pan, cover with a lid and cook, over a very low heat for about 25–30 minutes, until very soft.

Step 4

4. When the beetroot is tender and has cooled a little, roughly chop into small pieces and add to the onion with the caraway seeds, chilli flakes, sugar and vinegar. Simmer over a very low heat, uncovered, for around an hour, it should not burn or dry out but should cook down into a soft, sticky jam. Add a splash of water if needed. Taste for seasoning, remove from the heat and allow to cool.

Step 5

5. I sometimes blend after cooking to a smooth purée, or it can be left as it is. Transfer to a container and store in the fridge for up to 3 weeks. The flavours settle after a day or two, although you can eat it straight away. Sprinkle with dill to serve.