Viennese Beet Preserves

Recipe by Sharon123
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
YIELD: 3 pints
UNITS: US

INGREDIENTS

Nutrition
  • 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
Advertisement

DIRECTIONS

  • 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.
Advertisement