I have a craze to try every single possible thing at home when it comes to cooking. It is not only healthy but you get an immense pleasure seeing the outcome. Every time I use it, I really feel that I am doing some justice to my family members. I am an ardent fan of sweets(Be it any from plain sugar to any high calorie sweet) . I can finish them in no time. I remember running in grocery shops to pick jam bottle though mom has a stock or not. My love for jam still continues but I remain slightly controlled 😉 My aunt made this jam(only with beet) when I was pregnant and I had it stored for 3 months. I just scare for the sugar part which is added otherwise this is a very healthy recipe. I thought to add carrots so that I can reduce the amount of sugar added. Check the recipe and try for yourself. Do not forget to write me your comments please…
Ingredients:
- Beet Root-4 small sized
- Carrot-3 medium sized
- Lemon juice-2 drops.
- Jaggery/Palm Sugar-1 cup
Procedure:
1.Wash and peel carrot and beet root.
2.Pressure cook for 5 whistles.
3.Chop them roughly,add to a blender and mash them completely.
4.Dissolve jaggery/palm sugar in some water and keep it aside.
5.In a heavy bottomed pan add the beet carrot paste and let it boil.
6.Keep it in medium flame and stir it.
7.When it first begin to boil(bubble arises) add the palm sugar/jaggery dissolved and mix well.
8.Now close the pan and keep stirring occasionally.
9.Keep a watch for the right consistency.
10.When it thickens slow down the flame and add lemon juice and stir well.
11.Switch off immediately and store in an airtight container after cooling.
12.Let it rest one day or night(max of 8 hours) in room temperature and then refrigerate.
13.Enjoy this yummy jam as a spread on your idly/dosa/bread/bun/roti/phulkha.
P.S:
Adjust the sweetener as per your taste.
The texture is attained as you take it out of refrigeration, give a stir and then store.
You can even skip carrot here.
Do not let it cook/boil after adding lemon juice. It will become bitter in taste.
Whenever you open the lid to stir,slow down the flame and stir. The bubbles might splash on you and hurt.
Use a thick pan and a long ladle.
Do not let it thicken too much it might becomes so hard like a candy.
Babies above one year can be given this very occasionally.
Do not use this daily because your little one might develop a sweet tooth.
This stays three months perfect if refrigerated.
You can skip lemon juice and store for 2 weeks.
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Can i add jaggery instead of sugar ?
Yes u can. But not sure of the texture and shelf life
Can I add jaggery instead of sugar?
Yes but I doubt the texture and shelf life
Very yummy n healthy recipe
I tried it today and passed some to my friends. I used palm sugar in the recipe. Turned out well. My son and my friends are enjoying it. Thanx Kalyani for sharing this healthy recipe.
Wow..Glad to know that. Let me also give a try with palm sugar.If you have a pic please share.
Hi,
I was just going through all your recipes, it is explained in detail and with its health benefits. As you have mentioned about 1 cup or 2 cups, is there any measurements for the cups in your recipes. Please let me know so that I buy and use the same to get the right result
Standard cups is what I use. 1 cup is 250 mp
250 ml is 1 cup. It is all the standard cups
1 cup-250 ml