Beetroot Jaggery Jam

🌈HOMEMADE 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. 🙆

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!! 😍😍👍

💪💪Beetroot 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

🌈Recipe: makes roughly 120gms. ➡️Check pictures for #STEP_by_STEP recipe. 

🔸Ingredients: 

* 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 

🛑Method: 

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

🔷Store the jam in a sterilised glass bottle. It will last you more than a month when refrigerated

🔷Add Lemon juice to avoid crystallisation and also lemon juice will act as a natural preservative

🔷Be careful while stirring. The bubbles might splash on you

🔷Do not cook after adding lemon juice