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Preparation Time: 1½ hours
Cooking time: 1 hour
Serves: 470g/16oz (makes)

2 tbsp of jam provides 132 cals, 1g fat (of which 0g saturates), 29g sugar and 0.1g salt per portion.

Ingredients

- 2½lbs (40oz) fresh beets (approximately 10 small beets)
- 1 tbsp canola oil
- 1 medium lemon
- 1 cinnamon stick (approximately 3in in length)
- 8 whole cloves
- 1 cup sugar
- 1 cup packed brown sugar
- ⅓ cup maple syrup
- 2 tbsp finely chopped crystallized ginger
- ⅛ tsp salt

Method

1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Peel beets and cut into wedges. Place in a 15in x 10in x 1in baking pan; drizzle with oil and toss to coat. Roast 50 - 60 minutes or until tender. Cool slightly.

2. 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.

3. 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 - 1¼ hours or until thickened. Remove from heat; discard spice bag. Cool slightly.

4. Fill containers to within ½in 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.