Beetroot Marmalade

1. First you need to prepare beet juice. To do this, wash the beets, peel them. Then cut the vegetable into small pieces. The shape doesn't matter.

2. Fill the bowl of the food processor with beets for half of the total volume. Top up the water. You will need about 60-80 ml of water, no more. Grind.

3. The resulting mass is filtered through a fine sieve. You can additionally line the sieve with a piece of gauze, but this is not necessary.

4. We do the same with the remaining beets. The required amount of juice is 1 liter of 750 milliliters. Pour the juice into a saucepan, send it to the fire. Evaporate the liquid. There should be 700 milliliters left.

5. A baking sheet with high sides (at least 1.5 cm) is lined with waxed paper. You can use not only a baking sheet, but any form with a high side. A couple of tablespoons of sugar are combined with pectin. Pour the mixture into the beet juice, mix intensively with a whisk.

6. Pour the remaining sugar into the juice, and also add glucose. We send the pan back to the fire and, with continuous stirring, bring the mixture to a temperature of 108 degrees. You need to monitor the temperature exactly.

7. As soon as the temperature of the mixture reaches 108 degrees, add tartaric acid, mix thoroughly. Pour the mixture into the prepared baking sheet.

8. When the marmalade hardens, cut into cubes. You can also cut it with the help of curly cookie cutters for a more beautiful look. Roll each cube in sugar or powdered sugar, to taste. We serve it on the table.

Help yourself!