Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Jams and Chutneys => Topic started by: merlot on December 28, 2009, 11:11:10 pm
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this is a really nice sweet jam that you could use on toast or scones, but i think it would still suit a main meal for a dob on meat or vegies. I am thinking of adding some as a garnish to mashed potatos etc (mostly to turn it pink so the kids think it's more fun!).
This filled three small jars but there is a little more room in the TMX if you wanted to increase it slightly. The recipe is just the quantities i happened to work with on the day.
485g beetroot (peeled and roughly chopped)
200g apple (quartered but keep the skin on and leave the pips in)
The zest from half a lemon
The juice from one lemon and all the pulp you can easily scrape out
The juice from one orange and all the pulp you can easily scrape out
325g sugar
Put the lemon zest in the TMX bowl and grate finely on speed 7 for 5sec, scrape down the sides and repeat.
Add the apple in the TMX bowl and grate well, on 7 for 5sec, scrape the sides and repeat until apple is very finely chopped.
Add the beetroot and chop on 7 for 3 sec, scrape sides and repeat. The beetroot should be somewhat finely chopped (about what you would do for the beetroot salad).
Add lemon, orange and sugar.
Cook on 100'C for 35min, increase to varoma if needed.
I did not need jamsett for this as the apple added enough pectin. I had considered adding a tablespoon of water but instead i put the orange in the microwave for 10sec before squeezing the juice out cos you get more juice that way and it worked out prefectly with a lovely thick texture.
The flavour of the orange really compliments the beetroot IMO so don't substitute for two lemons unless you have to.
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Thanks merlot - as everyone knows - I love beetroot and I agree that it does go well with orange. Event Tetsuya had a beetroot and orange dish on the menu - but to be tricky he used yellow beetroot and blood oranges to "confuse" you when taking bites.
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It never ceases to amaze me how many varieties of jam people can come up with - all the wonderful recipes being posted for jams these days gives us such a choice.
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i made a beetroot sorbet too a couple of weeks ago. Was not too bad.
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Thanks Merlot. We enjoy beetroot in rather a lot of ways, but must admit I haven't tried jam as yet.
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:o Beetroot Sorbet??? :o
We've only ventured as far as to beetroot chutney, apart from roasted beetroot, beetroot dip, etc - the usual savoury dishes.
It is harder to think beetroot as sweet, eh? Oh I remembered making a beetroot choc cake which flopped big time... :-\
Gotta try...
Cheers!
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A beetroot and chocolate cake won Melbourne-based Pierre Roelofs a prize at the world dessert competition last year in Barcelona.
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I have made an awesome beetroot, chocolate and red wine cake ....!! Triple antioxidants - can't beat that !! ;)
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I've had beetroot and chocolate cakes and they've been lovely. Is the recipe a TMX version yet?
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I should work on that :) :) :)
only had my TM for a few months, so still a novice ;)
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I didn't realise I hadn't commented on this recipe which I made recently. I use it on corned beef sandwiches & hamburgers but tonight I mixed a spoonful of it into some greek yoghurt and it was really nice.
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I wonder how this would go as a way to use up leftover EDC Beetroot Salad?? Am I crazy or do you think it just might work, JD and Merlot?
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If both recipes have the same ingredients in them, perhaps it would work Cecilia but I'd rather start the jam with fresh everything. It's been 6 months since I made the salad so not sure what was involved there.
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I made this today as I had a few beetroots that needed to be used. I am a newbie to making jams so was not too sure how thick it needed to be - I ended up cooking it for an extra 5 minutes (and all up about 10 minutes at Veroma temp). I had a little taste before I poured it into a jar and it tasted pretty good - look forward to trying it properly tomorrow.