Beetroot jam is one of those things you will want to have in your cupboard or fridge all year round because it is so versatile and it's one of my favorite condiments to have on hand.

It is perfect in a sandwich, in a burger, on top of a nice juicy steak, or some roast venison.

Some call it beetroot relish or beetroot chutney, but I call it beetroot jam and it goes hand in hand with cold meat or roast vegetables, adding a flavour-bomb that is super easy to make.

I make it year-round and it's one of those recipes you just keep coming back to, because it's so good, and this recipe has a secret technique that stops the chutney from sticking to the pan and burning while it is simmering.

Try making it yourself and let me know in the comments how you got on.

The recipe is included below, but watch the end of the video to see how to properly thicken the jam, so you have the perfect consistency and the liquid doesn't just pour on down over your burger bun.

Beetroot Relish Recipe:

makes 8 x 300ml jars | prep time 10 mins | cook time 40 mins

1kg beetroot, peeled & grated

500g brown onions, peeled & sliced

Malt vinegar (see method)

650g sugar

1tsp salt

2 tsp pickling spice powder

2 Tbs corn flour

Place beetroot and onion into a large, heavy-based pot. Cover two thirds with vinegar, and then add sugar, salt and spice. Boil for 30 minutes, or until beetroot is cooked.

Mix corn flour with a little cold water and stir into the beetroot. Bring back to the boil to thicken and pour into hot, sterilized jars. Seal with clean, dry sterilized lids and keep for up to 18 months.

Videography by Aynsley Martin Videography - view on Instagram @https://www.instagram.com/aynsleymartin_videography/