Very easy to make, it will surely surprise the taste buds of the whole family. Extremely
colorful and tasty, this beet jam will be on your tables at breakfast time.
lunch or snack.
Bake the beetroots in the oven.
Peel them, cut them into pieces and mash them. Weigh the puree in order to calculate the weight of the sugar.
Remove the zest from the lemons and slice them.
In a saucepan, melt the sugar with the water and lemon juice over low heat, then heat the syrup over high heat until soft.
Add the beetroot puree and lemon zest.
Cook over low heat for 30 to 40 minutes, stirring frequently and put in a pot.
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