Recipe - Beet Eingemachts (Preserves)

2 pound Beets
2 pound Sugar
1 tablespoon Ginger
3 Lemons; cut or sliced up
1 cup Coarsely chopped almonds

Here is a recipe for beet preserves from Love and Knishes by Sara Kasdan,
one of the best Jewish cookbooks I own. Copyright is 1956 so I doubt if it
is still in print. Being from NYC, I had no idea that Jewish
culture/cooking existed out of the mileu.(New Yorkers are amazingly
provincial!) Mrs. Kasdan was a Kentuckian but the recipes match my
grandmother's. Judy

Peel and dice beets. Place beets and remaining ingredients in a deep kettle
and cook over moderate flame for 1 hour. Turn into jelly glasses or small
crock. Store in a dark place to prevent loss of color. This is served as a
sweet preserve. Makes about 3 jelly glasses.

Posted to JEWISHFOOD digest by Judith Sobel jcs@mindspring.com on Apr
08, 1998