By Foodcycle volunteer Peter Bradley

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.


  • 2kg cooked beetroot
  • 1.5kg granulated sugar
  • 3 large lemons, peeled
  • 150 grams split almonds
  • Ginger to taste


  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.