Beet Relish
This recipe comes from one of my Mom’s life-long friends from Toronto. Lyndsey is the woman who generously gave me the green tomatoes. I am so lucky that she thought of me.
I was going through an old recipe box and found this recipe that Brooke might like to have, it is for Beet Relish. Here it is;
- 8 cups cooked beets, cut in strips
- 4 cups sugar
- 2 cups light corn syrup
- 6 tbsp. Lemon Juice
- 1 tsp. grated lemon rind
- 1 cup slivered almonds
- 2 tsp. powdered ginger
Method: Cook the beets, sugar, corn syrup, lemon juice and lemon rind for 1 hour or until thick and clear. Add the almonds and ginger and cook 5 minutes longer. When cooked, the relish should be thick and chewy with a strong ginger taste. Pour into hot, clean jars. (Immediately seal with paraffin. Cool and cover). Wipe the rims, seal and process for 10 minutes in a boiling water bath. Wait 5 minutes and then remove. Let stand 24 hours before disturbing, and check to ensure the seal is airtight.
Makes 6 Jelly jars.
