Kosher Beet Preserves
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INGREDIENTS 3 pounds beets 1 pound honey 1 pound sugar 2 tablespoons ginger 1/4 pound blanched almonds, chopped Cook beets in cold water, enough to cover, until tender. When tender, slip skins off and slice into julienne strips. Bring honey, sugar, and ginger to a quick boil in a deep pot and add beets, turn down heat and cook until syrup is thick, about 30 minutes. Do not stir while beets are cooking, but shake gently to prevent sticking. Stir in almonds and pour into hot, sterilized jam jars. Store in a dark place or in the refrigerator.