|Sugar||4 Cup (64 tbs)|
|Powdered ginger||1 Tablespoon|
|Almonds||1 Cup (16 tbs), coarsely chopped or slivered|
|Lemons||3 , quartered and sliced|
1. Cook the beets until tender in just enough water to cover. Drain, peel and dice.
2. Combine the beets with the sugar, ginger and almonds in a deep kettle. Cook over very low heat about thirty minutes.
3. Add lemons and continue cooking thirty minutes longer. Turn into a sterile crock or jelly glasses.