An unusual, deep burgundy jam that softens the earthy flavor of red beets with cinnamon. Though little known, this traditional preserve adds a surprising color and flavor to the breakfast table.
Boil the beets with their skins on until tender. Once cool, peel and grate them.
Put the grated beets, sugar, cinnamon, and cloves in a pot and mix.
Cook the mixture over medium heat, stirring frequently, until it thickens.
Add the lemon juice and boil for a few more minutes. Important: Check the consistency by dropping a little onto a plate; it is ready if it leaves a trail. Ladle the boiling jam into sterilized jars and seal them.
Important: Boil the beets with their skins on; this helps preserve their color and prevent the earthy flavor from becoming stronger. Contains no flour, milk, or egg; it is plant-based and gluten-free. Ladle the boiling jam into sterilized jars and store in a cool, dark place.
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