Viennese Beet Preserves Recipes
ROASTED BEET JAM
This spicy jam recipe is from my Russian grandmother, who had no written recipes and who gave a few jars of the jam as gifts. I re-created the recipe from memory and think of her each time I prepare it. If you want to increase the yield, it's easy to double the recipe. I like to serve the jam on buttered toast or with cream cheese on toasted pita. The jars, which are dark red from the beets, make a welcome gift.-Susan Asanovic, Wilton, Connecticut
Provided by Taste of Home
Time 2h30m
Yield 2 half-pints.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Peel beets and cut into wedges. Place in a 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 50-60 minutes or until tender. Cool slightly., Meanwhile, rinse two 1-cup plastic containers and lids with boiling water. Dry thoroughly. Cut a thin slice from the top and bottom of the lemon; stand lemon upright on a cutting board. With a knife, cut off peel and outer membrane from lemon. Cut in half. Thinly slice half of lemon and remove seeds (save remaining half for another use). Place cinnamon and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string., Place beets in a food processor; pulse until finely chopped. Transfer to a large saucepan. Add sugars, maple syrup, ginger, salt, sliced lemon and spice bag; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/4 hours or until thickened. Remove from heat; discard spice bag. Cool slightly., Fill containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Refrigerate up to 1 week or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 132 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 63mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 1g fiber), Protein 1g protein.
VIENNESE BEET PRESERVES
This would be delicious with lamb or pork, also with curry, rice, or noodles. Use your imagination! I don't remember where I got this, I like to collect unusual recipies.
Provided by Sharon123
Categories Austrian
Time 1h45m
Yield 3 pints
Number Of Ingredients 6
Steps:
- Cook whole beets in boiling water until tender, about 30 minutes.
- Let cool, peel and dice.
- Combine diced beets, sugar and ginger in medium saucepan and cook over medium-low heat 30 minutes.
- Add chopped lemon and continue cooking until slightly thickened, stirring occasionally to prevent sticking, about 30 minutes.
- Stir in almonds.
- Transfer to jars with tight-fitting lids and seal.
- Store in cool dark place. To be safe process in boiling water for 10 minutes.
Nutrition Facts : Calories 1195.9, Fat 24.6, SaturatedFat 2, Sodium 392.5, Carbohydrate 244.1, Fiber 12.3, Sugar 226.8, Protein 15.3
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