There is something extra special to me apart from today being V’day…Any guess?? It is my blog first anniversary. Thanks from the bottom of my heart for a great support,trust and love from each of you.The journey has been extremely commendable and the credit goes to my dear readers and beloved well wishers. 🙂 A special bow down to each of you who supported and encouraged me in proceeding with my blog’s PURPOSE in this one year 🙂 I shall write special of dedication in detail marking my blog anniversary and now let’s get into today’s recipe.
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…
- Beet Root-4 small sized
- Carrot-3 medium sized
- Lemon juice-2 drops.
- Sugar-1 cup
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 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 sugar 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.
Adjust sugar as per your taste.
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. Best would be to even reduce the sugar level.
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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