Ingredients:
4 medium–large beets
1½ cups sweetener
1 large lemon, cut into quarters
2 tablespoons chopped peeled fresh ginger
Directions:
1. Cut leaves off beets, leaving 1-inch of stems on root ends. Wash beets thoroughly. Bring a large pot of salted water to a boil, add the beets and cover. Cook until beets are easily pierced with a knife – this can be anywhere from 35-60 minutes depending on the size of the beets. Drain the beets, rise with cool water, and allow them to cool slightly before peeling. With your hands or a small paring knife. Cut into large chunks, then put them in a food processor and process until coarsely chopped, or mash by hand.
2. Transfer beets to a heavy-bottomed saucepan and stir in the sweetener. Put the lemon and ginger in the food processor and process until finely chopped, or chop them by hand. Add the lemon and ginger to the beet mixture and stir to blend. Set the pan over medium-low heat, cover, and cook, stirring often, until the marmalade has thickened a little. This will take about 2 minutes, and the marmalade will get thicker as it cools.
3. For keeping no longer than 1 month, put the hot marmalade into clean jars, cover, cool, and refrigerate. For longer preserving, pour or spoon into hot, sterilized jars, leaving ¼-inch headspace, and seal. Process in a boiling-water bath for 15 minutes.
Makes 4 cups