STRAWBERRY AND BEETROOT JAM
- 1 kg strawberries
- 4 medium beetroot, peeled and diced
- 1 kg sugar (I used brown)
- 2 tablespoons lemon juice
- knob of ginger, chopped (optional)
Add all ingredients to a pot and bring to boil.
Cook for around an hour or two until jam consistency is reached.
Put a little of the syrup in a saucer and draw a line through it. If it holds it’s ready.
Decant into sterilized bottles.
Enjoy.
Recipe and photo: Lyn Rutters
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