Beet Relish
3 cups drained, finely chopped or ground cooked beets
1 cup vinegar
6 1/2 cups sugar
2 teaspoons prepared horseradish
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
2 pouches of liquid fruit pectin
Measure beets into a very large saucepan. Add vinegar, sugar, horseradish and spices, mixing well. Bring mixture to a full boil over high heat and boil hard for 1 minute, stirring constantly. Remove from the heat and stir in the liquid pectin all at once. Skim the foam off of the top. Ladle mixture into hot jars. Screw on the lids. Process in a boiling water bath for 15 minutes. Remove jars from the canner.
Makes 8 half pints.
Recipe shared by Robin, per Sheila and Karen's request.
