Wash beets. Leave 3 inches of tops on the roots. Boil in water for 15 minutes then immediately dunk in cold water. The skins should slip off easily. Remove skins, top and roots.
In a saucepan, mix 2 C sugar, 2 C water, 2 C vinegar, 1 t cloves, 1 t allspice, 1 T cinnamon. Cook on medium high heat for 15 minutes.
Pack beets in sterilized jars within half inch from top. You can slice or chop them if you wish. Pour boiling syrup over beets to within 1/4" from top of jar. Process for 15 minutes in a boiling water bath.
1 comments:
How many pints or quarts does this syrup make? I would love to know approximately so I can plan for making 7 pints at a time. Thanks you.
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