Instructions: Here is a recipe for beet preserves from Love and Knishes by Sara Kasdan,

is still in print. Being from NYC, I had no idea that Jewish culture/cooking existed out of the mileu.(New Yorkers are amazingly provincial!) Mrs. Kasdan was a Kentuckian but the recipes match my grandmothers. Judy

Peel and dice beets. Place beets and remaining ingredients in a deep kettle and cook over moderate flame for 1 hour. Turn into jelly glasses or small crock. Store in a dark place to prevent loss of color. This is served as a sweet preserve.

Makes about 3 jelly glasses.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.