Beetroot Jam Recipe for Toddlers and Kids
- Beetroot - 1 big sized
- Brown Sugar/ Jaggery powder - 1/4 cup
- Lemon Juice - 1 Tsp
- Wash the beetroot in running water thoroughly. Place it on a cutting board and peel the skin. Then cut them into small pieces. Keep sugar & lemon juice ready.
- Transfer the chopped beetroot pieces into a pressure cooker. Add little water as needed for pressure cooking. Pressure cook it for three whistles and switch off the flame.
- Once pressure released, open the cooker and transfer the cooked beetroot pieces to a blender along with lemon juice. Blend everything until smooth. Add the water used for pressure cooking while grinding if necessary.
- Transfer the beetroot puree into a pan and add sugar/jaggery powder. Mix well. Cook, it closed. Open and stir it Occasionally for 10-15 minutes until it reaches jam-like consistency. Keep the flame low to medium to avoid burning at the bottom. Switch off the flame once done. Cool it down and store it in a sterilized glass container.
- Adding lemon juice helps to increase the shelf life of the jam. Don’t skip it.
- Make sure your kid is not allergic to beetroot before you try this beetroot jam.
- The quantity of the sweetener depends on the sweetness of the beetroot. Check and adjust after pureeing the beetroots.
- Use a clean jar to store the jam. If preparing the jam in large quantities, I would suggest sterilizing the glass jars.
- Check the jam consistency by place a spoonful of jam in a plate and cool it down after cooling down. If no water separated, then it is the correct consistency for a jam.
- You can use white sugar instead of brown sugar/powdered jaggery. But to make it healthy, I recommend brown sugar or jaggery.
- Keep it refrigerated and consume within a couple of weeks. But it keeps well for a month if handled correctly.
- Always check with your pediatrician before introducing any new food.