Red Beet Jam

1. 1

   Peel and grate the roots of the beets.

2. 2

   Finely chop the onion, garlic, thyme and rosemary.

3. 3

   Melt butter in a heavy bottomed pot and add the onions and garlic.

4. 4

   Saute for about 5 minutes on medium low heat until soft and slightly golden.

5. 5

   Add the grated beets, herbs, a couple pinches salt, pepper and a splash of vinegar.

6. 6

   Turn to low heat and mix well.

7. 7

   Cover the pot and cook on LOW heat for 45 minutes.

8. 8

   Check every 10-15 minutes to stir and make sure the jam is moist enough and not starting to burn.

9. 9

   Add a little olive oil or more butter if too dry.

10. 10

    After 45 minutes, taste and add a little sugar if you think it needs a tad more sweetness.

11. 11

    Also adjust the salt, pepper and vinegar to taste.

12. 12

    Let cool and store in a small jar, in the fridge.

No additional tips available.