 Ingredients |
||
| 2.5 lb | Beetroot | |
| 1 | Onion | |
| 12 oz | Cooking Apples | |
| 0.5 pint | Vinegar | |
| 0.5 tsp | Ground Ginger | |
| 0.5 tsp | Salt | |
| 0.5 Lemon | Juice of | |
| 4 oz | Sugar |
Method
Cook the beetroot in the usual way until tender. When cool skin and cube.
Chop the onions and apples finely and place in a pan with the sugar and vinegar. Simmer for about 20 minutes and then add the beetroot and boil for another 15 minutes until softened and jam like.
Pot in prepared warmed jars and cover and store as jam.
I found this very old hand made recipe book which my mother had put together. The pages had been duplicated on a Roneo or Gestetner. The cover had been hand decorated.