Recipe By Jaxters
Ref: 790
Heading: Jams & Pickles
Cuisine: British & Irish
Food Type: Vegan
No of Portions: 10
Change no of portions required to :
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Ingredients & Prep
1000 g
Raw beetroot peeled & sliced 5mm thick
300 ml
Cider vinegar
200 ml
Water
200 g
Golden caster sugar
3 tbsp
Balsamic vinegar
4 Cloves
2 Allspice berries
2 Star anise pods
1 Bay leaf
1 tsp
Salt
Method
Step 1
Place all the ingredients into a good sized saucepan, place over a med heat, bring to a simmer, turn down the heat & gently simmer for 25 minutes.
Step 2
Sterilise 2 x 600ml (10 portion recipe) kilner or mason or picking or 4 jam jars, the best way is to put them in an oven @ 120°C for 10 mins, then place on a tray.
Step 3
When beetroot is cooked scoop out with a slotted spoon & place in the clean jars, then pour over hot cooking liquor to over flow jars then place a sterile lid on, then wash filled jars under the tap to clean.
Step 4
Allow jars to cool then place in the fridge, they should last up to 3 month unopened.
Suggestion & Tips
Very nice with cheese.