2 lbs. beets, leaves trimmed to 2 inches
3 c. sugar (1 1/2 lbs.)
1 tbsp. ground ginger
3 sm. lemons, very finely chopped
1 c. finely chopped almonds

Cook whole beets in boiling water until tender, about 30 minutes. Let cool; peel and dice. Combine diced beets, sugar and ginger in medium- low heat 30 minutes. Add chopped lemon and continue cooking until slightly thickened, stirring occasionally to prevent sticking, about 30 minutes. Stir in almonds. Transfer to jars with tight-fitting lids and seal. Store in cool, dark place. Makes 3 pints.