Beetroot Jam

Ingredients

• 2 lb. beetroot
• 1 oz. sago
• ½ lb. raspberry or other strongly flavoured jam
• a little almond essence or raspberry flavour
• cochineal

Method

1. 1

   Roll the beetroot in a sheet of paper and bake like a baked potato, or place in a tin after thoroughly scrubbing and washing.

2. 2

   Allow about 2 hours to cook.

3. 3

   When done, peel and pass through a mincing-machine until quite fine.

4. 4

   Soak the sago for 12 hours or more in 1 pint of cold water, then boil until clear, and add the beetroot.

5. 5

   Add the jam, and boil until thick enough, then add the flavouring, and pour into jars.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 58. The excerpt below is the record exactly as published.

Beetroot Jam Maiterials.—2 \b. beetroot, 1 oz. sago, + lb. raspberry or other strongly flavoured jam, a little almond essence or raspberry ‘flavour, cochineal

Cook this with the app: pantry check, scaling, and the assistant.