Eingemachts - beetrooty deliciousness!
Mar 30th 2007MargeFood & Recipes & Pesach
Now before you all go what is that? I shall tell. It is one of my favourite Pesach treats; eingemachts! Eingemachts is a jam made from beetroot and ginger, now hold on … don’t run off. I know it sounds completely weird, but truly it is a delight to the taste buds 
Mother of Marge loves to eat eingemachts on a matzo with plenty of butter on it (don’t tell her I said so! 
) , and it makes a great relish with meat dishes. Gowan, give in to the beetrooty deliciousness!
Ingredients:
- 4 large beetroots (fresh ones, not ghastly ones pickled in a jar!)
- 1/4 jar of honey
- same amount of sugar to beetroot
- juice of half a lemon
- 2 large teaspoons of fresh ground ginger
- flaked almonds (optional)
Method:
- Peel and grate the beetroots. I like to use a food processor to do this.
- Put the grated beetroots in a saucepan and add the honey, sugar, lemon juice, ginger, and a little water for the beetroot to cook down in.
- Bring the eingemachts to the boil, and then let it cook (stirring from time to time) on a mild boil for 30 minutes or so. In other words you want to see ‘foam’ but you don’t want it to boil furiously (see picture above).
- You know the eingemachts is done when it will set on a cold plate. Test it to see if it needs more cooking time.
- Allow to partially cool. I cannot stress this enough. Hot eingemachts is a dangerous thing and can scold or even burn skin. Do be very careful at all times!
- When the eingemachts is partially cooled down you can spoon it using a large cooks spoon into either sterilised jam jars, or (if you are like me and can’t be bothered with all that faff!) into large polystyrene cups, the type used for coffees and teas.
- Cover each cup with cling film leaving a small gap for air to escape. Once the cup is completely cold cover it fully.
- Store in the fridge.
And I would like to take this opportunity to wish everyone a very Happy and Kosher Pesach!
