Jam stays red with beetroot juice
I cook in quantities of strawberry and raspberry jam every year. Now, when the jam is cooked, it has a nice rich red color.
However, if it is in the cellar for a few months, the color fades gradually, but the taste is retained. The fading of the color has always annoyed me until a colleague told me a trick.
She always adds some beetroot juice when cooking in the jam. This I tried last year and it works wonderfully, beautiful red jam all year and you do not taste the beetroot juice at all.
