If you’re searching for a condiment that’s equal parts vibrant, unexpected, and outrageously delicious, Roasted Beet Jam is about to become your new obsession. This jewel-hued spread transforms simple beets into a luscious jam that’s tangy, subtly spiced, and naturally sweet. Whether you’re elevating a cheese board, adding a zingy topping to toast, or giving your sandwiches a gourmet twist, this savory-sweet delight deserves a spot in your refrigerator and heart. Roasted Beet Jam isn’t just a condiment—it’s a conversation starter.
Ingredients You’ll Need
The beauty of Roasted Beet Jam is found in its select handful of ingredients. Each component, from the humble beet to a pinch of warming spice, weaves layers of flavor and color, building a jam that’s complex yet reassuringly simple to prepare.
- Red beets (1 pound): Roasting brings out their earthy sweetness, turning the jam into a magenta marvel.
- Granulated sugar (1/2 cup): Adds just enough sweetness to balance the beets’ natural earthiness and acidity.
- Apple cider vinegar (1/4 cup): Lends tang and brightness, lifting the flavors and providing preservative power.
- Lemon juice (1 tablespoon): Gives the jam a gentle citrus zip that keeps it feeling fresh and zesty.
- Salt (1/2 teaspoon): Enhances flavors and keeps the sweetness in check.
- Ground cinnamon (1/4 teaspoon): Infuses warmth and subtle spice without overwhelming the beets.
- Ground cloves (1/8 teaspoon): Adds a hint of aromatic spice—a little goes a long way!
- Freshly ground black pepper (1/4 teaspoon): Offers a mild, peppery bite that rounds out the jam.
- Water (1/4 cup): Helps everything simmer together into perfect spoonable jam.
How to Make Roasted Beet Jam
Step 1: Roast the Beets
Begin by preheating your oven to 400°F (200°C). Give your beets a good scrub and trim off their leafy tops, then wrap each beet snugly in foil. This roasting process coaxes out their natural sugars, making the final jam incredibly rich and deep in flavor. Arrange the foil-wrapped beets on a baking sheet and roast for 45 to 60 minutes. You’ll know they’re ready when a fork slides in with little resistance. Let them cool just until you can handle them, then peel (the skins should slip right off) and chop the beets into small pieces.
Step 2: Chop the Roasted Beets
Place the beet pieces in a food processor. Pulse them until they’re finely chopped but not totally pulverized—you’re after tiny pieces, not a full purée, so your Roasted Beet Jam will have gorgeous texture and body. This step ensures the jam spreads beautifully but still offers a satisfying bite.
Step 3: Combine and Simmer the Jam
Spoon the chopped beets into a small saucepan and add in the sugar, apple cider vinegar, lemon juice, salt, cinnamon, cloves, black pepper, and water. Stir well to combine all those magical ingredients. Set the pan over medium heat and bring everything to a gentle simmer. Stir frequently, mashing the beets a bit with the back of your spoon as the mixture thickens. After about 25 to 30 minutes, you’ll see it transform into a glossy, jam-like consistency that’s irresistibly spoonable.
Step 4: Cool and Jar the Jam
Pull your pan off the heat and let the Roasted Beet Jam cool for a few minutes. It will thicken up even more as it rests, so don’t worry if it still looks a bit loose. Transfer the warm jam into clean jars. Pop on the lids and slide them into the refrigerator, where the color deepens and all those flavors meld into jammy perfection.
How to Serve Roasted Beet Jam
Garnishes
Let your creativity shine with garnishes: a sprinkle of toasted walnuts, a tuft of microgreens, or a crumble of tangy goat cheese atop your Roasted Beet Jam all add delightful contrast in color and texture. Even a drizzle of olive oil or a scatter of fresh herbs can turn this jam into a showstopper.
Side Dishes
Roasted Beet Jam is a natural companion to cheese boards, where it pairs especially well with creamy soft cheeses and sharp, aged varieties. Try it as a bright addition to roasted vegetables, or alongside your favorite crackers and artisan breads. It even livens up breakfast when spread on warm toast or swirled into Greek yogurt.
Creative Ways to Present
Pull out this jam to wow your guests: dollop it on crostini, tuck it into sandwiches, or use it as a glaze for roasted meats or tofu. For a playful party twist, layer it into mini tartlets with soft cheese or fold it through vinaigrettes for a vibrant salad dressing. Roasted Beet Jam is versatile and always ready to surprise.
Make Ahead and Storage
Storing Leftovers
Your homemade Roasted Beet Jam will keep happily in an airtight jar in the refrigerator for up to two weeks. Its colors remain vibrant, and the flavors continue to deepen, so don’t be afraid to make a double batch!
Freezing
If you want to keep your Roasted Beet Jam even longer, scoop it into freezer-safe containers, leaving a little space for expansion. It freezes well for up to three months. Let it thaw in the fridge overnight before using—it’ll taste just as lush and flavorful as the day you made it.
Reheating
Jam doesn’t usually need reheating, but if you prefer it warm (especially for glazing or drizzling), simply spoon the desired amount into a small saucepan and gently heat over low until it’s loosened and glossy. Stir well before serving.
FAQs
Can I use golden beets instead of red beets?
Absolutely! Golden beets will bring a softer, mellower flavor and a gorgeous yellow color to your jam. The process is exactly the same; just expect a slightly subtler sweetness and a striking hue.
Is Roasted Beet Jam very sweet?
Nope! While there’s enough sugar to give it a lovely jammy texture and balance the beets’ earthiness, this recipe leans toward savory-sweet, thanks to vinegar, lemon, and warming spices.
What’s the best way to peel roasted beets?
Once roasted and cooled enough to handle, simply use your fingers or a paper towel to rub away the skins—they should slip off with almost no effort. Gloves can keep your hands from turning magenta!
Can I can this jam for longer shelf life?
Yes, if you’d like to preserve the Roasted Beet Jam for longer, you can use proper canning procedures. Make sure to process the filled, sealed jars in a hot water bath, following proper safety guidelines for acidity and time.
How can I adjust the texture of the jam?
If you prefer a smoother jam, feel free to pulse the roasted beets more finely in the food processor. For a chunkier version with more beet pieces, chop less and mash less vigorously during simmering—it’s totally up to you!
Final Thoughts
There’s just something magical about turning humble beets into a jewel-like Roasted Beet Jam that brightens up every bite. Whether you’re a longtime beet fan or simply in search of an unexpectedly delicious condiment, give this recipe a whirl—you may find it becomes a staple in your fridge (and on your cheese boards) all year round. Happy jamming!
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Roasted Beet Jam Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes (including roasting)
- Total Time: 1 hour 45 minutes
- Yield: 1 1/2 cups
- Category: Condiment
- Method: Roasting, Simmering
- Cuisine: American
- Diet: Vegan, Gluten-Free
Description
Delight in the sweet and savory flavors of this homemade Roasted Beet Jam. Perfect for spreading on toast or pairing with cheeses, this small-batch jam is a must-try for any beet lover.
Ingredients
Roasted Beets:
1 pound red beets (about 3 medium, trimmed and scrubbed)
Sugar Mixture:
1/2 cup granulated sugar, 1/4 cup apple cider vinegar, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground cloves, 1/4 teaspoon freshly ground black pepper, 1/4 cup water
Instructions
- Roast the Beets: Preheat the oven to 400°F (200°C). Wrap each beet tightly in foil and roast for 45–60 minutes until fork-tender. Peel and chop into small pieces.
- Prepare the Jam: Pulse chopped beets in a food processor until finely chopped. Transfer to a saucepan, add sugar mixture, and simmer over medium heat for 25–30 minutes, stirring frequently until jam-like.
- Cool and Store: Remove from heat, cool slightly, then transfer to jars. Refrigerate; jam will thicken as it cools.
Notes
- This jam pairs well with goat cheese, soft cheeses, or charcuterie.
- Store in the refrigerator for up to 2 weeks or follow proper canning procedures for longer storage.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 25
- Sugar: 4g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
