En mi despensa no pueden faltar mermeladas y no porque las consuma con panquecas, pan o galletas, la razón es porque las uso muchísimo en pastelería y me gusta preparar mermelada de cualquier cosa, como en este caso de remolacha, que la suelo utilizar para dar color a cremas y así tener que evitar utilizar colorantes artificiales. Claro, tampoco les voy a mentir que de vez en cuando agarro unas galletas saladas, un poco de queso crema con mermelada y preparo algunos snacks, los antojos llegan y es mejor tener algo para comer.
In my pantry I can't miss jams and not because I eat them with pancakes, bread or cookies, the reason is because I use them a lot in baking and I like to prepare jam of anything, as in this case of beet, which I usually use to color creams and thus avoid using artificial coloring. Of course, I'm not going to lie that from time to time I grab some crackers, some cream cheese with jam and prepare some snacks, cravings come and it's better to have something to eat.
A muchas personas no les gusta la remolacha, pero siempre digo que todo está en cómo preparamos las cosas. A mí me gusta agregar a esta mermelada de remolacha, jugo de naranja y jugo de limón, reforzando con un toque de ácido crítico y el resultado es una mermelada que tiene un sabor muy parecido a la jalea de mango. Ese sabor cítrico extra también porta sabor a las cremas o postres que hago y ayuda a que todo combine. De verdad que la remolacha tiene un color hermoso y aporta tanto a las preparaciones, que no puedo dejarla de lado.
Many people don't like beets, but I always say that it's all in how we prepare things. I like to add orange juice and lemon juice to this beet marmalade, reinforcing it with a touch of critical acid and the result is a marmalade that tastes a lot like mango jelly. That extra citrus flavor also brings flavor to the creams or desserts I make and helps everything combine. Beets really have a beautiful color and add so much to the preparations that I can't leave them out.
Yo tenía en mente preparar un pastel red velvet y no quería utilizar colorante, entonces opté por preparar mermelada para que fuera la mi color base. Esa receta la comparto en mi siguiente entrada de recetas. Lo cierto es que esta mermelada, bajo mi criterio, es bastante sabrosa que es una opción tenerla en casa. Se puede combinar con frutos rojos como la mora y el arándano y así aprovechamos el cuerpo que da la remolacha, pero obtenemos una mermelada con otro sabor. Todo queda en combinar frutos y vegetales y aprovechar las propiedades de cada uno, pero luego hablamos de esto.
I had in mind to prepare a red velvet cake and I didn't want to use coloring, so I chose to prepare jam to be my base color. I will share that recipe in my next recipe entry. The truth is that this jam, in my opinion, is so tasty that it is an option to have it at home. It can be combined with red fruits such as blackberry and blueberry and so we take advantage of the body that gives the beet, but we get a jam with another flavor. It's all about combining fruits and vegetables and taking advantage of the properties of each one, but we'll talk about this later.
Si quieres aprender a preparar esta mermelada de remolacha, estos son los ingredientes que yo utilicé:
If you want to learn how to prepare this beet jam, these are the ingredients I used:
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- The first thing to do is to wash the beets well and remove the skin. Cut them into pieces, place them in a stainless steel pot, add sugar, orange juice, lemon juice and citric acid. If you do not have citric acid, add an additional tablespoon of lemon juice. You can also grate the beets, if you want to speed up the cooking process.
- Cook until the beets are soft, taking care not to burn them. Grating the beets facilitates this process, in my case I cut them because they were old beets and as they were very soft, the grating process was difficult.
- Once the beets are soft, proceed to blend everything. You can also do it with a hand processor. If you need to add a little water to process or blend, you can do so.
- Once processed, pass the mixture through a strainer and continue cooking until it takes a while for the mixture to come together with the spatula. This second cooking is to make sure that all the liquid is reduced, especially if additional water was added at the time of blending or processing. Once ready, let it cool and enjoy.
Ya con todos estos pasos la mermelada de remolacha está lista. Por la cantidad de cítrico que tiene, el sabor tiende a lo acido y le va muy bien a la remolacha. Yo disfruto prepararla por el espectáculo de color, es un rojo magenta tan bonito e intenso, que es imposible que no te descubran si te estas comiendo la mermelada.
With all these steps the beet jam is ready. Because of the amount of citrus it has, the flavor tends to be acidic and goes very well with beets. I enjoy preparing it because of the color show, it is such a beautiful and intense magenta red, that it is impossible not to be discovered if you are eating the jam.
Déjame saber en los comentarios si has probado antes mermelada de remolacha, también déjame saber cual es tu sabor de mermelada favorito. ¡Hasta una próxima receta!
Let me know in the comments if you've tried beet jam before, also let me know what your favorite jam flavor is. Until a future recipe!
Todas las fotografías fueron tomadas por mí con un Realme 7 pro. No autorizo a nadie reutilizarlas. Esta publicación fue escrita en español y luego traducida al inglés.
All photographs were taken by me with a Realme 7 pro. I do not authorize anyone to reuse them. This publication was written in Spanish and then translated into English.
