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2 lbs. beets
4 c. sugar
1 tbsp. powdered ginger
1 c. 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.

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