Beet Jam Eingemacht
PREPARATION TIME: 4 hours - makes 5 to 6 pints.
EQUIPMENT: paring knife, Mandolin Rotary food cutter, stockpot, 3-quart saucepan
This recipe was adapted from, in The Jewish Kitchen, for Eingemacht (beet jam) comes from Jennifer Hyman's grandmother Annie Glass, who insisted that the beets be cut uniformly—and that it be served with matzoh. "It doesn't taste right on bread," she says.
Adapted for induction cooking with waterless cookware.
INGREDIENTS:
- 7 lbs. beets, brushed clean, chopped #3 cutting cone.
- 4½ lbs. (10¾ cups) granulated sugar.
- 6 lemons
- 1 heaping tbsp. ground fresh ginger, #1 cutting cone
- Large handful of whole blanched almonds
Under cold running water, scrub the beets with a vegetable brush and remove any surface blemishes with a paring knife. Do not peel.
Using the food cutter, cut the beets directly into the 6-quart stockpot, and add ½ cup of cold water. The added water and natural moisture of the vegetable is sufficient for cooking the waterless way. Cover the pan, close the vent and cook over medium low heat 190°F (81°C). When the cover spins freely on a cushion of water, the vapor seal has formed, 3 to 5 minutes. After forming the seal, cook for 50 to 55 minutes. Do not peek. Removing the cover will destroy the vapor seal, lengthen the cooking time and may cause the beets to burn.
Test for doneness with a fork. If not done, cover the pan, close the vent, and add 2 tablespoons of water to the rim to reestablish the vapor seal. Cook over medium low heat 190°F (81°C) for 10 to 15 minutes.
Drain off excess liquid and set aside to cool (liquid can be used for borscht). Add the sugar and about 3/8’s cup of cold water, stirring frequently to make sure the sugar does not catch. Once the liquid starts to come out of the beets, turn up the heat so it bubbles gently, medium 225°F (110°C).
Plunge the lemons into boiling water and drain. Peel off the skin and pith and cut into ½ inch slices, then cut into quarter triangles. Discard the pits.
After the beets and sugar have been cooking for about 1 hour, add the lemons. Keep the jam bubbling away, then after another 30 minutes add the ginger. Continue to cook for another 1½ hours until thick and jam-like, although remember it will thicken even more as it cools. To determine if the jam is ready to fill, drop a teaspoonful on a chilled plate.
Let it sit briefly then push gently with a fingertip; if the surface of the jam wrinkles, it is ready. (Take the pan off the heat while you are assessing.)
Throw the almonds in at the very end and mix well. Pour into warm, sterilized jars. Cover and label when cold.