( MAKES 4 x 300ml jars )
Photo by Fiona Andersen
Who would have thought beetroot jam could become addictive?
- Place beetroot and onions into a large saucepan. Cover with vinegar then add sugar, salt and spice and boil for 30 minutes or until beetroot is cooked.
- Discard the pickling spice mix and stir in the cornflour, mixed with a little water.
- Bring back to the boil and cook for a further 2 minutes. Store in hot, sterilised jars and seal for later use.