January 31, 2013

Blood orange - beetroot jam

Just a quick post this evening where my two absolute favourites come together: beetroot and blood oranges. Both are in season, both have gorgeous colours so no wonder that the jam looks just amazing. Nothing can beat beets, that is for sure!

200 g beetroot (weighed peeled)

200 g blood orange (
weighed peeled)
1 organic orange and its juice
juice of 1 lemon
pinch of ground clove
250 g sugar
2 tablespoons agar-agar

Finely grate beetroot. If you manage to get organic blood oranges, then grate the peel finely, if not cut it off and cut out the segments of the oranges. Grate peel of the organic orange and juice. Put everything into a pot, add sugar, ground clove and agar-agar and bring it to the boil. As soon as it starts to thicken remove from the heat and pour into jars.


Rosa's Yummy Yums said...

A terrific combo! Something I want to try soon...



chriesi said...

I hope you'll like it! I combined them already in many recipes, goat cheese goes well with these two also. :)

Anonymous said...

I like the combo, too. And the agar-agar trick, saves you a lot of sugar ;-) for how long is it preservred that way? (just made plain blood orange jelly yesterday...sooo delicious!)

Alex [Chef Hansen] said...

Awesome ;-) Well, the kitchen looks like from a horror movie but it´s totally worth it. Can´t wait until tomorrows breakfast when we'll have the beetroot jam on a Brioche...

chriesi said...

@kochpoetin: Yeah, indeed! Good question, should be okay for a few months. I haven't tested it yet, because I always cook small portions and those are gone pretty fast.

@Alex: Oh yeah, you are right! :D Hope you enjoyed your breakfast. ;)

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