Beetroot Jam – homemade preservatives free, pectin-free jam recipe with Beetroots! This beetroot jam is my favorite from childhood and its one of those my mom’s trademark dishes. I am sure this the best way to make kids eat beetroot! Check out my strawberry jam & pineapple jam, Carrots Jam, mixed fruits jam recipes too. You could consume few teaspoons of this beetroot jam with whole wheat bread, idli, dosa, or even roti. We like it with curd rice too! This beetroot jam is ideal for babies above one year! Now Let’s get on to check how to make this homemade beetroot jam recipe for toddlers and kids.
Beetroot Jam Recipe for Toddlers and Kids
Homemade Beetroot Jam - easy, preservative-free jam recipe with beetroots and palm sugar/brown sugar/powdered jaggery.
Prep Time10 mins
Cook Time30 mins
Ingredients
- Beetroot - 1 big sized
- Brown Sugar/ Jaggery powder - 1/4 cup
- Lemon Juice - 1 Tsp
Instructions
- 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.
Video
Method :
1. 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.
2. 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.
3. 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.
4. Transfer the beetroot puree into a pan and add sugar/jaggery powder. Mix well and cook it closed. Open and stir it occasionally for 10-15 minutes until it reaches a 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.
Delicious homemade beetroot jam is ready!
I hope you liked this recipe! To get regular updates, do like my Facebook page GKFoodDiary or follow me through Google+, Twitter & Pinterest!
Notes :
- 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.
You may also like:
Reader Interactions
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave a Reply