Roasted Beet Jam

I love beetroot jam, beetroot marmalade, beetroot chutney or anything else you can put on a sandwich or eat with cheese that has beetroot (beets) in it.


  • 1 kg canned beetroot, grated using a box grater
  • 1 medium onions, sliced thinly
  • 2 cups orange juice
  • 1 cup brown sugar
  • ¾ cup apple cider vinegar
  • 2 cinnamon sticks
  • pinch of ground cloves


  1. In a medium saucepan on medium heat, bring all the ingredients to boiling point uncovered and then simmer until half the juice is reduced.
  2. Add in the grated beetroot and cook uncovered until nearly all the juice is gone.
  3. Remove cinnamon sticks and place in sterile jars.
  4. They will keep in the refrigerator for several weeks.