Beetroot-Tomato-Jam

#BeetrootTomatoJam : #Beetroot reminds me of my college days!! On Sundays, we were served toasted bread with #BeetrootJam for breakfast in our college hostel. We were able to change the breakfast menu for all the other days but not for the Sundays. It never changed till I finished my studies. The taste was very sweet but didn't have that punch. So I never asked for more or simply avoided it. I have never tried to prepare this particular jam at home at all.
Last week I bought fresh beetroots from market. After preparing Beetroot Halwa and still some more beetroots were leftover. The beetroot jam that we used to get in my hostel suddenly came to my mind. But I had to change its bland taste. So I tried to prepare beetroot jam with country tomato. The sour taste of country tomato gave a distinct taste and flavour to the jam. I have also added a dash of lemon juice to get extra punch to the jam.

Approximately get 300 ml of jam for 2 cups of beetroot tomato pulp mixture.
Preparation time : 20 min
Cooking Time : 20 - 25 min

Ingredients :
1 big size	Beetroot
3 or 4	Tomato
1 cup	Sugar
2 pinch	Salt
1 Tsp	Lemon juice

Method :

Wash and peel off the skin of the beetroot.

Chop into half inch cubes.

Put in a pressure cooker and add 1/2 cup of water.

Pressure cook for a whistle.

Open the cooker immediately and allow to cool down to room temperature.

Wash tomatoes and make a plus mark at the bottom of the tomatoes using a sharp knife.

Immerse in hot water for a minute.

Then peel off the skin and then blend to get puree.
Approximately 1/2 to 3/4 cup of puree is enough.

Now blend the boiled beetroot in a blender and blend into a smooth liquid.

Take 1 1/2 cup of beetroot pulp and 1/2 to 3/4 cup of tomato puree in a heavy bottomed vessel.

Add sugar & salt and mix well.

Heat on a stove over medium fire and keep stirring on and off.

Slowly the mixture becomes thick and the color becomes very dark.

Take out a small amount of boiling mixture using a spoon or ladle and hold it over the cooking jam.

If drips down too quickly and watery then allow to boil some more time to get the required consistency.

Again take the boiling mixture using the ladle and do the same test, if mixture falls down as a thick sheet then the jam is ready.

At this stage add lemon juice and mix well.
Keep on fire for another half a minute.
Then turn off the stove.
Now tangy beetroot tomato jam is ready.

Now transfer the hot jam into the bottle/jar keeping on a wooden plank/cutting board.

Do not close the jar/bottle.

Allow to completely cool down to room temperature.
Then tightly close the bottle.

Thus the prepared jam can be stored for one week to 10 days without refrigeration.

It can be stored for a month or so under refrigeration.

Note : If the quantity of the blended beetroot pulp & tomato puree is more than the given amount then increase the amount of sugar accordingly.

Adding lemon juice at end is optional.






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