Method

Start this recipe the night before. Peel and grate the beetroot. Combine with the sugar in a bowl, cover with cling film and allow to stand overnight. The next day, transfer the beetroot and sugar to a saucepan. Add 250ml water and the lemon juice and bring to the boil over a medium heat, stirring occasionally.

Simmer gently over a low heat for 2.5 hours, stirring from time to time, or until there is no more liquid and the jam has become thick, taking care not to burn it. Meanwhile, sterilise two 375ml jars. Add the ginger and nuts to the jam and simmer for 5 more minutes. Immediately pour into the hot sterilised jars and seal. Allow to cool before serving.