How to make Roasted Almonds And Beetroot Jam Recipe - An iron rich healthy spread

This recipe has featured on the show Khanakhazana.

Main Ingredients : Beetroots ( चुकन्दर ) , Lemon juice ( नींबु का रस )

Cuisine : Fusion

Course : Pickle Jams Chutneys

Roasted Almonds And Beetroot Jam

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

You can also find more Pickle Jams Chutneys recipes like Hirvee Mirchi Cha Thecha , Apple Pickle, Dal Thuvayal, Methiya Keri. Or try out these recipes from Fusion Cuisine like Minty Mushrooms, Toasted Sandwich, Lime Leaf Upma, Sunflower Greens Salad.

Roasted Almonds And Beetroot Jam Recipe Card

Roasted Almonds And Beetroot Jam
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Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 5

Level Of Cooking : Easy

Ingredients for Roasted Almonds And Beetroot Jam

  • Beetroots grated 4 medium

  • Lemon juice 6 tablespoons

  • Sugar 2 1/4 cups

  • Ginger grated 1 1/2 inch pieces

  • Almonds blanched, slivered and roasted 10-15

Method

Step 1

Heat a pan. Add grated beetroot along with half a litre of water and half the lemon juice. Cover and cook till all the water has evaporated.

Step 2

Pass the mixture through a soup strainer or a puran yantra. Transfer the pulp into another pan. Add sugar and ginger and mix well.

Step 3

Add the remaining lemon juice, mix and cook. Discard if any scum rises to the top. Cook till the till the mixture thickens.

Step 4

Check if the jam is ready. Take a spoonful of the boiling jam on a plate and allow it to cool. If it sets on cooling and there is no water separation,

Step 5

the jam is ready to be bottled. If there is any water separation, continue to cook till the jam is ready. Add the roasted almond slices and mix.

Step 6

Pour while still hot into sterilized glass bottles. Let the jam cool completely and then seal with tight fitting lids and store.

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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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