Orange and Beetroot Jam

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2 lb (900 g) cooked beetroot, skinned and cut into strips

2 tsp grated zest of orange

1/4 pint (150 ml) orange juice

1/4 pint (150 ml) lemon juice

1/2 tsp ground cinnamon

3 oranges, peeled and cut into segments, reserve peel, pith and pips

2 lb (900 g) sugar

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1.    Place the beetroot, orange zest, juices and cinnamon in a large preserving pan with 1/2 pint (300 ml) of water.  Place the reserved peel, pith and pips in a muslin bag and add to the pan.

2.   Bring to a boil and simmer for 30 minutes.

3.   Remove the bag and squeeze the bag to extract all the juice.  Add the sugar and stir until  completely dissolved.  Add the orange segments.

4.   Boil rapidly until setting point is reached.  Remove any scum.  Leave to stand for 5-10 minutes and then pour into cooled, sterilized jars.  Seal and label.

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Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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