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To check whether jam is set, place a spoonful on a cold plate. Put in the freezer for 2 minutes or until cooled to room temperature. Run your finger through the middle – if it stays separated, it has set and can be bottled.
1. Put beetroot, apple, garlic, ginger, sugar, apple juice and vinegars in a medium heavy-based saucepan. Stir constantly over a low heat, until the sugar dissolves. Increase heat to medium and bring to a simmer. Reduce heat to low and cook, covered, stirring occasionally, for 1-11⁄4 hours or until the beetroot is very tender. Add the jam-setting mixture and cook, stirring, for 2-3 minutes until it dissolves. Simmer, uncovered, stirring, for 5 minutes.
2. Remove pan from heat. Using a metal ladle, spoon hot chutney into 3 x 250ml (1-cup) sterlised jars. Seal and turn jars on their lids for 3 minutes to sterilise the lids. Turn the jars the right way up. Set aside to cool before labelling and dating.
- Jamsetta is a setting product that contains pectin. You’ll find it in the baking aisle of supermarkets.
- To sterilise jars, lids and ladles, wash in hot, soapy water. Rinse well, then place on a tray in an oven preheated to 130°C (fan-forced) for 10-15 minutes until dry. Use straight from the oven. If using screw-top lids or lids with rubber gaskets, wash them and leave to dry naturally – don’t put them in the oven.- The chutney and jams will keep in a cool spot for up to 6 months. When open, store in the fridge for up to 6 weeks.