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.

Print Recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Course Sauces, Dips and Condiments

Cuisine American

Servings 2 cups

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)

Keyword 5 ingredients or fewer, breakfast, budget-friendly, dairy-free, gluten free, jams, lunch, make ahead, Sauces, Dips, Condiments, snack, sneaking veggies!, vegan, vegetarian