This recipe comes from Peter Bradley a Foodcycle volunteer and Rotarian from Stanmore.

Most Jewish festivals revolve around foods made from the simplest ingredients. Our festival of Passover is no exception - who would have thought you could make a jam out of something as simple as beetroot? This dish probably originated in Eastern Europe and came to London with the first wave of Jewish immigrants where it was a cheap peasant food known in Yiddish as 'Eingemacht'. During winter Foodcycle often get large donations of beetroot and this recipe is a great way of using up these gluts and preserving them.

Ingredients

2kg cooked beetroot

1.5kg granulated sugar

3 large lemons peeled

150 grams split almonds

Ginger to taste

Method

  1. Cut the cooked beetroot into matchstick-size slivers.
  2. Leave the beetroot in a large bowl covered with sugar to macerate (soften) overnight.
  3. The next day, put the sugar and beet mixture in a large heavy pan together with the lemons quartered.
  4. Bring the mixture to a boil, stirring until the sugar has dissolved.
  5. Leave it to simmer on a low heat for up to 3 hours by which time it will turn a translucent brown
  6. Add the split almonds along with ground ginger to taste
  7. Let it simmer for a further 15mins
  8. Leave the preserve to cool and thicken
  9. Place in jars and cover with wax discs.

 

The recipe is part of the Taste Not Waste collection from Hubbub, Pop Brixton and Museum of London.