From Molly Beverly
A beautiful conserve— glossy red with red glazed almond slices, nutritious (beets are full of iron, vitamins A and the B’s), and the only beets my 9-year-old will eat.
Spread and enjoy on matzos. (Remember to make more for gifts during the winter holidays.) Another recipe from The Jewish Holiday Kitchen (highly recommended for further study).
3/4 cup water (double for high altitude)
2 cups sugar
2 pounds beets
2 medium lemons
1 Tablespoon ground ginger
1 cup sliced almonds
In a large saucepan mix water and sugar. Bring to a boil and simmer. Coarsely grate beets and lemons (remove seeds) and add to sugar mixture. Cover and let simmer slowly for 1 1/2 hours, stirring occasionally. Uncover and add ginger.
Simmer another 1/2 hours or until thick. Remove from heat and let sit overnight.
The next day lightly toast the almonds. (5-10 minutes in a preheated 350 oven should do it.) Fold almonds into cold marmalade. Seal.