Beet eingemachts (preserves)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beets |
| 2 | pounds | Sugar |
| 1 | tablespoon | Ginger |
| 3 | Lemons; sliced | |
| 1 | cup | Coarsely chopped almonds |
Directions
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 JEWISH-FOOD digest by Judith Sobel <jcs@...> on Apr 08, 1998