Roasted Beet Jam

• 2-1/2 pounds fresh beets (about 10 small)
• 1 tablespoon canola oil
• 1 medium lemon
• 1 cinnamon stick (3 inches)
• 8 whole cloves
• 1 cup sugar
• 1 cup packed brown sugar
• 1/3 cup maple syrup
• 2 tablespoons finely chopped crystallized ginger
• 1/8 teaspoon salt

1. Preheat oven to 400u0b0. Peel beets and cut into wedges. Place in a 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 50-60 minutes or until tender. Cool slightly.
2. Meanwhile, rinse two 1-cup plastic containers and lids with boiling water. Dry thoroughly. Cut a thin slice from the top and bottom of the lemon; stand lemon upright on a cutting board. With a knife, cut off peel and outer membrane from lemon. Cut in half. Thinly slice half of lemon and remove seeds (save remaining half for another use). Place cinnamon and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string.
3. Place beets in a food processor; pulse until finely chopped. Transfer to a large saucepan. Add sugars, maple syrup, ginger, salt, sliced lemon and spice bag; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/4 hours or until thickened. Remove from heat; discard spice bag. Cool slightly.
4. Fill containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Refrigerate up to 1 week or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.

fresh beets, canola oil, lemon, cinnamon, cloves, sugar, brown sugar, maple syrup, ginger, salt

Taken from www.tasteofhome.com/recipes/roasted-beet-jam/ (may not work)