Thursday 1 November 2012

BEETROOT JAM



INGREDIENTS
Beetroots - 2 ( grated )
Sugar – 2 1 / 2 cups
Lemon Juice - 1 / 4 Tsp
Water - 1 / 4 cup


METHOD
1. Peel and grate the beetroots.
2. Pressure cook the grated beetroots
    with water and lemon juice till soft.
3. Cool the cooked beetroots to room
    temperature and puree in a blender.
4. Keep a non stick pan in stove and add
    the pureed beetroots and sugar.
5. Keep stirring in medium flame for 25-30
    minutes or more till it attains jam consistency.

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