Farm Journal Beet Relish

3 c Beets, canned; drained & ground
1 c Vinegar
6 1/2 c Sugar
2 ts Prepared horseradish
1/4 ts Ground cinnamon
1/4 ts Ground cloves
1/4 ts Ground allspice
1 Bottle liquid fruit pectin

Measure beets into a very large saucepan. Add vinegar, sugar, horseradish and spices, mixing well.

Bring to a full rolling boil over high heat and boil hard 1 minute, stirring constantly. Remove from heat and stir in liquid pectin at once. Skim.

Ladle into hot jars; adjust lids at once. Process in boiling water bath (212 degrees F.) 15 minutes. Remove jars from canner and complete seals unless closures are the self-sealing type. Makes about 8 half pints.

Farm Journal Beet Relish printer friendly version located here. (Just the recipe. Nothing else.)
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