| Recipe Name | Eingemachts |
| Recipe Description | Jewish jam, traditional in my family at passover |
| Instructions | Boil beetroot for 20 mins, peel and shred. Peel lemons, slice |
| and remove pips. Slice up orange pith; scald almonds with |
| boiling water, peel and split in half (or to cheat a bit, buy as |
| halves in the first place). |
| Place the lemons and sugar in a pan with 3.5 pints of water |
| and bring to the boil. Stir then add beetroot and orange pith. |
| Allow to boil on a low heat. After 1/2 hr add the almonds. |
| When the ingredients have boiled for 3.5 hours, add ginger. |
| Half an hour later add 1 pint of boiling water, stir well and turn |
| off the heat. Don't forget to stir occasionally during the whole |
| 4 hour stint. |
| This makes an absolutely vast amount of eingemachts, so have |
| plenty of jars around ! |
| Utensils | Large jam pan |
| Food Category | Preserve |
| Vegetarian |
| Source | My Grandma Rose |
| Time to Prepare | A long time ! |
| Number of Servings |
| Recipe ingredients: |
| Ingredient | Quantity | Comments |
| Beetroot | 8 | lbs |
| Sugar | 6 | lbs |
| Lemons | 9 |
| Oranges | 9 | pith only |
| Almonds | 8 | oz, in halves |
| Ginger | 0.5 | oz |
| Water | 3.5 | pints |
| Water | 1 | pint, boiling |
| 20 January 1999 | Page 5 of 19 |