Beets
Beet Preserves
Posted by Carole Koch
2 pounds beets
2 pounds sugar
1 tablespoon ginger
3 lemons, sliced
1 cup coarsely chopped almonds
Peel and dice beets. Place beets and remaining ingredients in a deep kettle and cook over medium heat for 1 hour. Turn into jelly glasses or small crock. Store in a dark place to prevent loss of color. Serve as a sweet preserve.
Makes about 3 jelly glasses.
From “Love and Knishes” by Sara Kasdan.
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