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Sweet Potato Biscuits with Beetroot Orange Marmalade probably isn't what your mother had in mind when she told you to eat your veggies

Beetroot Orange Marmalade

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 3 (4oz) jars
Author Quinn Caudill


  • 3 beets' peeled and grated
  • 2 oranges
  • 3 cup Enough water to cover grated beetroot.
  • 1 cup sugar


  1. Using a cheese grater, shred the beetroots into a small saucepan. I suggest you place wax paper or plastic wrap down on your counter. The beets will stain. It will also stain your hands but it comes off. Zest an orange and set the zest aside.
  2. Slice the oranges in half and squeeze out the juice.
  3. Place the juice in the saucepan with the grated beets. Slice the orange skins into fourths and add to the saucepan.
  4. Add enough water to the saucepan to cover the beets. Stir to combine.
  5. Bring to a boil, reduce heat to simmer. Cook beets for around 30 minutes until tender.
  6. Discard orange skins, squeezing out the juice.
  7. Stir in sugar and zest.
  8. Bring mixture back to a boil and cook on medium until reduced and thickened. 25-30 minutes.
  9. Pour into canning jars and store in the fridge. You could also process the jars for longer storage.