1 hr 50 min.
Cook the beetroot in a pan of boiling water until tender when a skewer is inserted – about 1 hour.
Remove the skins – wearing kitchen gloves – then chop the beetroot not too finely as you want some texture to the jam.
Place in a pan with the sugar, 100 ml water and cumin and cook slowly until the jam is set – about 30 minutes. Spoon a little onto a chilled plate. If it wrinkles when you push it with your finger, it’s set. If not, cook for 3 minutes, then repeat the test. Continue until the jam is set. You may need to add a little water to stop it sticking.
Once set spoon into sterilised jars and keep in the refrigerator.