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Beetroot Jam

This beetroot jam is a common sweet in Tirunelveli. It is served on plantain leaves at lunch meals for special occasions. Beetroot has very good flavour and texture when its cooked and its natural sweetness makes it perfect for jams. My periyappa (uncle) taught me this tasty jam. The cooking time is very less and you can prepare this jam within 30 minutes. Kids always enjoy colourful sweets, so surprise your kids with this beetroot jam when they returned from the school. Now let's see how to prepare this Beetroot jam with step by step photos.
This beetroot jam is a common sweet in Tirunelveli. It is served on plantain leaves at lunch meals for special occasions. Beetroot has very good flavour and texture when its cooked and its natural sweetness makes it perfect for jams. My periyappa (uncle) taught me this tasty jam. The cooking time is very less and you can prepare this jam within 30 minutes. Kids always enjoy colourful sweets, so surprise your kids with this beetroot jam when they returned from the school. Now let's see how to prepare this Beetroot jam with step by step photos.

How to prepare Beetroot jam - Beetroot jam recipe

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Prep time : 15 minutes
Cook time : 20 minutes
Serves : 3
Category : Dessert
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 2 medium beetroots
  • 3/4 cup sugar
  • 4 tbsp ghee
  • 1/2 tsp cardamom powder
  • 10 broken cashew nuts
  • 2 tbsp honey
Cooking Directions
  • Take the beetroots, slice the top and bottom and peel the skin gently. Cut them into small cubes.
  • Next, add the beetroots with 1/2 cup of water in a pressure cooker. Pressure cook for 4 whistles.
  • When the pressures are settled down open the cooker and allow them to cool completely.
  • Transfer the cooled and cooked beetroots in a mixer jar. Close it with the lid tightly and grind it to a smooth paste.
  • Now pour it into a heavy bottomed non stick pan or kadai. Measure and add the sugar to this paste.
  • Cook the jam on low flame, stirring every few minutes. If it splutters, close it with a lid leaving, a small gap for a few minutes. 
  • Add ghee in between and cook until the jam thickens. As the jam has started to thicken, add the cashew nuts, cardamom powder and stir, stir it continuously until it reaches the consistency of jam.
  • Switch off the flame and keep it is in the kadai. Let the jam cool on the kadai until they reach room temperature. Then add the honey and mix them well. Now the jam is ready and  transfer to the container. 

Beetroot Jam with step by step photos


1. Take the beetroots, slice the top and bottom and peel the skin gently. Cut them into small cubes or big chunks. If you are using small beetroots no need to cut them. Next, add the beetroots in a pressure cooker with 1/2 cup of water. Pressure cook for 4 whistles.


2. When the pressures are settled down open the cooker and allow them to cool completely. Transfer the cooled and cooked beetroots in a mixer jar. Close it with the lid tightly and grind it to a smooth paste.


3. Now pour it into heavy bottomed non stick pan or kadai. Measure and add the sugar to this beetroot paste.


4. Cook the jam on low flame, stirring every few minutes. If it splutters, close it with a lid leaving a small gap for a few minutes. Add ghee in between and cook until the jam thickens. As the jam has started to thicken add the cashew nuts, cardamom powder and stir it continuously until it reaches the consistency of jam.


5. Switch off the flame and keep it is in the kadai. Let the jam cool on the kadai until they reach room temperature. Then add the honey and mix them well. Now the jam is ready and transfer it to the container. 


 If you try this recipe for Beetroot jam send us comments below and share the recipe for your friends and family. 

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