2 lbs. beets
4 cups sugar
1 tablespoon powdered ginger
1 cup coarsely chopped or slivered almonds
3 lemons, quartered and sliced
Cook the beets until tender in just enough water to cover. Drain, peel and dice.
Combine the beets with the sugar, ginger and almonds in a deep kettle. Cook over very low heat about 30 minutes. Add lemons and continue cooking 30 minutes longer.
Turn into a sterile crock or jelly glasses.
About 3 pints.