3 c. drained finely cut beets
1 c. vinegar
6 1/2 c. sugar
2 tsp. prepared horseradish
1/4 tsp. cinnamon
1/4 tsp. cloves, ground
1/4 tsp. allspice
1 bottle liquid fruit pectin (Certo)

Measure cooked beets into very large pan, add vinegar, sugar, horseradish and spices, mixing well. Bring to full, rolling boil over high heat and boil hard 1 minute, stirring constantly. Remove from heat and stir in pectin at once. Skim.

Ladle into hot sterilized jars and seal at once. Process in boiling water bath 5 minutes. Makes about 8 1/2 pints.