EN
30
Recipe
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for 3 jars
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4 fresh beetroots
2 tbsp fresh ginger, chopped
Zest and juice of one lemon
1
½
cups granulated sugar
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1.
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2. Place the beets in the steam bowl.
3. Fill the water reservoir with water.
4. Cover the steamer and set the time to 30 minutes.
5.
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the water reservoir with water again and steam for another 10 minutes or until they are tender.
6. Remove from steamer and let them cool.
7.
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8. Grate with a large grater or shred in a food processor.
9. In a large soup pot, mix the remaining ingredients with the grated beets; place the pot over medium heat and bring to a boil,
stirring often.
10. Cook for 5 minutes or until the marmalade thickens a little.
11.
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12. Let it cool, then refrigerate.
13. The marmalade keeps well in the refrigerator for 2 months.