Beet jam
By Carolina Gelen for Food52 – submitted by Lori, Yorkville CSA There are lots of uses for this sweet/tart jam: Swirl it into yogurt or cream; layer it into sandwiches; spread it on crackers or sliced apples; blend it to smoothies and soups; use it as a dip or dunk, plus many more.
Equipment
- Blender, immersion blender, or food processor
Ingredients
- 6 small beets
- 1 cup granulated sugar
- 2 TBS finely grated orange zest from 1 to 2 oranges
- ½ tsp kosher salt
- ½ cup freshly squeezed orange juice
- ¼ cup freshly squeezed lemon juice plus more as needed
Instructions
- Click here for instructions (Food52)