Chai Spiced Beet Jam

Chai Spiced Beet Jam

Prep Time: 15 - 20 minutes

Cook Time: 40 minutes

Makes: ~12 oz jam

Ingredients

• 3 medium-sized beets (500 g)

• 250 g granulated sugar 

• Zest of 1 lemon 

• ¼ cup lemon juice

• ¾ cup chai concentrate (I use this one)

• ¼ tsp kosher salt

Directions

1. Peel the beets and remove any hard stems. Grate them using the large holes of a box grater directly into a medium-sized pot.

2. Add the granulated sugar, lemon zest, lemon juice, chai concentrate, and kosher salt. Stir well to ensure the sugar is evenly distributed.

3. Bring the mixture to a simmer over medium-high heat. Once bubbling, reduce the heat to low.

4. Simmer for 25–30 minutes, stirring occasionally to prevent the bottom from scorching. Cook until most of the liquid has evaporated and the beets are tender.

5. Carefully pour the mixture into a blender or food processor* and blend until completely smooth.**

6. Return the pureed mixture to the pot over low heat. Cook for an additional 5–10 minutes, stirring constantly, until any remaining excess moisture evaporates and the jam reaches a thick, spreadable consistency.

7. Allow the jam to cool completely at room temperature before transferring it to an airtight glass jar. Store in the refrigerator for up to one month.

*You can also keep the mixture in the pot and blend with an immersion blender. 

**You can forgo the blending step completely if you prefer a chunky, textured jam.