** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Here is a recipe for beet preserves from Love and Knishes by Sara Kasdan, one of the best Jewish cookbooks I own.
2. Copyright is 1956 so I doubt if it is still in print.
3. Being from NYC, I had no idea that Jewish culture/cooking existed out of the mileu.
4. (New Yorkers are amazingly provincial!) Mrs. Kasdan was a Kentuckian but the recipes match my grandmother's.
5. Judy Peel and dice beets. Place beets and remaining ingredients in a deep kettle and cook over moderate flame for 1 hour.
6. Turn into jelly glasses or small crock. Store in a dark place to prevent loss of color.
7. This is served as a sweet preserve. Makes about 3 jelly glasses.
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Dietary Notes:
This recipe is low-sodium with 17.96mg per serving, low-fat with 2.33g per serving, low-saturated fat with 0.17g per serving and low-cholesterol with 0mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Tree Nuts, Beet, Almonds, Natural Sweeteners, Citric Acid allergies.
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