EINGEMACHS (BEET PRESERVES)
No one seems to know the derivation of this recipe. Beets were commonly used in Russia and Scandinavia as well as throughout Central Europe. The taste sensation of this A jam @ is unlike any other.
1 2 pounds fresh beets (700 gr)
8 ounces candied ginger, sliced into thin strips, or chopped
1 3/4 pounds granulated sugar ( 4 cups)
1 whole cinnamon stick
2 tablespoons lemon juice
1/4 cup combined grated orange and lemon rind
8 ounces blanched almonds, sliced lengthwise, or pine nuts, or a combination
||Cook the beets in water to cover until a knife can be inserted easily, but beets are still firm. Cooking time will vary, depending on size of individual beets. Remove the smaller ones first. Peel while still hot under cold, running water. Cool and slice into thin strips or small cubes.
||Soak the ginger in hot water 15 minutes to soften before cutting into strips.
||Combine beets, sugar, ginger strips, cinnamon stick, grated orange and lemon rind and nuts in a pot. Stir. Allow to sit one hour. Stir and bring to a boil, stirring. Reduce heat to medium. Cover with top tilted to allow steam to escape. Boil gently one hour, stirring often. Lower heat if mixture begins to stick on the bottom. After one hour. Mixture should be thick. It will thicken more as it cools.
||Spoon into sterilized jars and cover tightly.