Here is a recipe for beet preserves from Love and Knishes by Sara Kasdan,
one of the best Jewish cookbooks I own. Copyright is 1956 so I doubt if it
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
grandmother's. 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.
Posted to JEWISH-FOOD digest by Judith Sobel <jcs@mindspring.com> on Apr
08, 1998
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”
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