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

Measure beets into a very large saucepan. Add vinegar, sugar, horseradish and spices, mixing well.

Bring to a full rolling boil over high heat and boil hard for one minute, stirring constantly. Remove from heat and stir in liquid pectin at once. Skim.

Ladle into hot, sterilized jars; seal at once. Process in boiling water bath (212 degrees) for 5 minutes. Makes about 8 half pints.