Peter's beetroot Jam 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. Ingredients 2kg cooked beetroot 1.5kg granulated sugar 3 large lemons, peeled 150 grams split almonds Ginger to taste Method Cut the cooked beetroot into matchstick-size slivers. Leave the beetroot in a large bowl covered with sugar to macerate (soften) overnight. The next day, put the sugar and beet mixture in a large heavy pan together with the lemons quartered. Bring the mixture to a boil, stirring until the sugar has dissolved. Leave it to simmer on a low heat for up to 3 hours by which time it will turn a translucent brown Add the split almonds along with ground ginger to taste Let it simmer for a further 15mins Leave the preserve to cool and thicken Place in jars and cover with wax discs.