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Viennese Beet Preserves

At a Glance

Prep: 15 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 45 minutes
Servings: 3 pints

Dietary

Low Cholesterol
Low Protein
Vegetarian

Allergens

Tree nuts

This would be delicious with lamb or pork, also with curry, rice, or noodles. Use your imagination! I don't remember where I got this, I like to collect unusual recipies.

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Equipment

Large pot, medium saucepan, jars with tight-fitting lids

Ingredients

2 lbs beets, leaves trimmed to 2 inches
3 cups sugar, to taste (1 1/2 lbs. (or more)
1 tablespoon ground ginger
3 small lemons, very finely chopped (not skin or pith)
2 teaspoons grated lemon zest (outside skin only, no white pith)
1 cup finely chopped almonds

Instructions

Cook whole beets in boiling water until tender, about 30 minutes.
Let cool, peel and dice.
Combine diced beets, sugar and ginger in medium saucepan and cook over medium-low heat 30 minutes.
Add chopped lemon and continue cooking until slightly thickened, stirring occasionally to prevent sticking, about 30 minutes.
Stir in almonds.
Transfer to jars with tight-fitting lids and seal.
Store in cool dark place. To be safe process in boiling water for 10 minutes.

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