EN
30
Recipe
for 3 jars
4 fresh beetroots
2 tbsp fresh ginger, chopped
Zest and juice of one lemon
1 ½ cups granulated sugar
1.
2. Place the beets in the steam bowl.
3. Fill the water reservoir with water.
4. Cover the steamer and set the time to 30 minutes.
5.
the water reservoir with water again and steam for another 10 minutes or until they are tender.
6. Remove from steamer and let them cool.
7.
8. Grate with a large grater or shred in a food processor.
9. In a large soup pot, mix the remaining ingredients with the grated beets; place the pot over medium heat and bring to a boil,
stirring often.
10. Cook for 5 minutes or until the marmalade thickens a little.
11.
12. Let it cool, then refrigerate.
13. The marmalade keeps well in the refrigerator for 2 months.
