๐HOMEMADE BEETROOT AND JAGGERY JAM with NO #whiteSugar.
I am not much of a jam person. But how long can you keep your little ones away from this sugar loaded stuff. ๐
So decided to give homemade Jam with no white sugar a shot. And the mission was accomplished when my little one tasted it and gave a thumbs up!! ๐๐๐
๐ช๐ชBeetroot and Jaggery are both #Iron rich foods. These 2 foods are esp good for kids with Iron deficiency and also helps to improve #hemoglobin.
#Super_easy_to_make #Ready_in_30_mins
๐Recipe: makes roughly 120gms. ➡️Check pictures for #STEP_by_STEP recipe.
๐ธIngredients:
* Beetroot: 2 medium
* Jaggery: 1/2 cup (depends upon the sweetness of Jaggery. For me little less than 1/2cup was sufficient)
* Pure Vanilla extract: 1 tsp (❌No essence) Must add. Gives a wonderful flavour.
* Salt: a pinch
* Lemon juice: 1 tbsp
* Water as required
๐Method:
1. Chop beets and wash. Boil beets in minimal water till they are fork tender. Sieve the beets and retain the leftover water.
2. Blend the beets to a smooth puree. Use the leftover beets water to get a smooth puree.
3. Put the puree in a heavy bottom pan. (Avoid aluminium pans).
4. Add 1/2 cup water (use leftover beets water), Jaggery & Vanilla extract.
5. Bring it to boil. Cover and cook on low to medium flame. Stir occasionally.
6. Cook till it becomes thick and gets a jam like consistency. Keep checking.
7. Switch off the flame. Add lemon juice and mix well.
✅Setting test to see if your Jam is ready:-
⭕️Place the jam on a cold plate. Let it cool. Tilt the plate, if the Jam falls rapidly, it needs more cooking. If it holds it's shape, it's done
๐ทStore the jam in a sterilised glass bottle. It will last you more than a month when refrigerated
๐ทAdd Lemon juice to avoid crystallisation and also lemon juice will act as a natural preservative
๐ทBe careful while stirring. The bubbles might splash on you
๐ทDo not cook after adding lemon juice
