An unusual jam of deep burgundy color that softens red beet's earthy taste with cinnamon. A little-known but deep-rooted tradition, this jam adds a surprising color and taste to breakfast tables.
Boil the beets with their skins on until soft; once cooled, peel and grate them.
Mix the grated beet with sugar, cinnamon, and cloves and transfer to a pot.
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 dripping some onto a plate; fill sterilized jars while boiling hot and seal them.
Important: When boiling beets, cook them unpeeled; this prevents color loss and an increase in earthy taste. Contains no flour, milk, or eggs; it is plant-based and gluten-free. Fill sterilized jars with the boiling jam and store in a cool, dark place.
Chilling the beets thoroughly before grating reduces how much color gets on your hands. A pinch of clove adds depth to the jam along with the cinnamon.
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