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Recipe: Beet Preserves

Another recipe I found in an old-timey preserving book. I didn't realize beets could be preserved this way. My harvest isn't very good this year, since I couldn't garden AND get the house ready to sell. If you make this, let us all know how it goes.

approximately 4 pounds of beets, without greens or roots
2 1/2 pounds of sugar
2 lemons - juice and rind
1 tablespoon grated ginger root
1/2 cup chopped walnuts or almonds

Scrub the unpeeled beets under running water, then slice very thin. In just enough water to cover, simmer the beets about 15 minutes. Add the sugar, lemon juice, lemon rinds, and ginger and stir. Bring to a boil. Simmer for about an hour, or until thickened sufficiently. Add nuts during last 5 minutes of cooking. Pour into sterilized jars and seal tightly.

Note: I assume you can make an additional seal with wax at this point.


Chautauqua said...

I made this, and it's fabulous! Very Sweet, but the lemon tames it. It's really good on peanut butter, and I just had it on ice cream. I'm def making a few more baches! Next time, tho, I won't slice the beets, I'd chop them. It's hard to get those large beet slices (equal to the size of a softball) into a jar; so I'm chopping them next time!

ThrtnWmsFam said...

On ice cream? Peanut butter! I love the way you think, Chaut. Yeah, it's a good idea to chop the beets. I just usually grow the small cylindrical beets - good thinking. Vikki

Anonymous said...

I just made 6 pints of the preserves. Just got done so I haven't had a chance to really enjoy. I got this EXACT same receipe from a cook book my neighbor Mary gave me. "The way to a man's heart, The Settlement Cook Book, Compiled by Mrs. Simon Kander, Tested Recipes from The Settlement Cooking Classes, The Milwaukee Public School Kitchens, The School of Trades for Girls, and Experienced Housewives, Copyright 1936. I CAN WAIT to try it. Thanks for giving another reference to use when making the preserves. I like to look at several receipes to get the best ideas. Heather

ThrtnWmsFam said...

Anon: I don't remember where I got that recipe, but I don't think it was in a cookbook. I started with my research online, and must have found it to be good as is because I usually experiment and alter recipes to fit my weird taste buds.

Thanks for trying. Let us know how it was.