Ingredients for Viennese Beet Preserves
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How to Make Viennese Beet Preserves
- Wash and scrub 1 pound of whole beets. Place beets in a large pot and cover with boiling water. Bring back to a boil, then reduce heat and simmer for 30 minutes, or until tender.
- Remove beets from pot and let cool completely. Once cool, peel and dice the beets into ½-inch pieces.
- In a medium saucepan, combine the diced beets (about 3 cups), 1 cup granulated sugar, and 2 tablespoons grated fresh ginger. Cook over medium-low heat for 30 minutes, stirring occasionally.
- Add the juice and zest of 1 lemon. Continue cooking until the preserves have slightly thickened, stirring frequently to prevent sticking (about 30 minutes).
- Stir in ½ cup slivered almonds.
- Carefully transfer the hot preserves to sterilized jars, leaving ½-inch headspace. Wipe jar rims clean, seal with lids, and tighten bands.
- To ensure safe preservation, process jars in a boiling water bath for 10 minutes. Remove jars and let cool completely. You should hear a satisfying 'pop' sound as the jars seal.
- Store in a cool, dark place for up to 1 year.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
907g
Fat
10g
Carbs
81g
