Vibrant Beetroot Marmalade
An Appetizing Beetroot Marmalade to Awaken Your Appetite
A delightful beetroot marmalade that stimulates your appetite. This recipe offers a twist by using a microwave instead of the oven for cooking the beets, making it a quicker and easier home-cooking experience. Its beautiful, vibrant color and unique sweet-earthy flavor profile make it a wonderful addition to your breakfast or as a sophisticated appetizer. Enjoy this healthy, homemade treat!
Ingredients- 4 medium red beetroots (about 500g)
- 1 1/2 cups granulated sugar (about 300g)
- 2 Tbsp fresh ginger, finely minced
- 1 large lemon
Cooking Instructions
Step 1
Begin by thoroughly washing the 4 red beetroots to remove any dirt. Peel the beetroots and then dice them into approximately 1.5cm cubes. Place the cubed beets in a microwave-safe bowl, cover with plastic wrap or a lid, and microwave for about 5 minutes. Cooking time may vary depending on the size of the beet pieces and your microwave’s wattage. This step softens the beets, making them easier to process.
Step 2
Once the beets are tender, carefully remove them from the microwave and let them cool slightly. Transfer the softened beets to a food processor or blender. Process until you achieve a smooth puree consistency, ensuring there are no large lumps. If the mixture is too thick, you can add 1-2 tablespoons of water to help with blending.
Step 3
Prepare the lemon. Wash the lemon thoroughly. Finely grate the zest from the lemon peel, being careful to avoid the bitter white pith. Next, juice the lemon, and then finely mince the lemon pulp. Mince the fresh ginger until very fine.
Step 4
A helpful tip for extracting more juice from the lemon: gently roll the lemon on your cutting board with the palm of your hand before cutting it in half. This helps to break down the internal membranes, releasing more juice. Juice one half, and zest and mince the pulp from the other half.
Step 5
In a medium saucepan, combine the smooth beetroot puree, 1 1/2 cups of granulated sugar, the freshly squeezed lemon juice, lemon zest, and minced ginger. Stir well with a spatula to ensure all ingredients are evenly distributed. Place the saucepan over medium-low heat and bring to a simmer. Cook, stirring frequently to prevent sticking and burning, until the marmalade thickens to your desired consistency, which should take about 15-20 minutes. Stirring every 5-10 minutes is recommended.
Step 6
Once the marmalade has reached a slightly thick consistency (it will thicken more as it cools), remove it from the heat. Carefully ladle the hot marmalade into clean, sterilized jars. Seal the jars tightly with lids. Once completely cooled, store the marmalade in the refrigerator. It should keep well for about one month.
Step 7
For longer shelf stability, you can opt for a water bath canning method. Fill sterilized jars with the hot marmalade, leaving about 1/2 inch headspace. Wipe the rim of the jar clean and secure the lid tightly. Place the sealed jars into a large pot filled with enough water to cover them by at least an inch. Bring the water to a rolling boil and process for 15 minutes. Carefully remove the jars from the pot and allow them to cool completely on a counter. They will seal as they cool, ensuring a longer shelf life.
