These recipes come from an Israeli cook book called (surprise surprise) Kosher for Passover, By Nira Rousso, a famous Israeli food writer.

1. Put sugar and water in large pan and boil uncovered. Keep boiling while preparing the beet.

2. Peel beets and slice to thin strips. Do the same for unpeeled lemon.

Both can be done by cutting disc of food proccesor.

3. Add beet and lemon to sugared water, cover and cook on low heat for about

11/2 hr, occasionaly stirring.

4. Add ginger and cook 20 mins more. Cool overnight.

5. Toast almonds and stir into cold confiture.