Ingredients
3 lbs beetroot (cook in boiling water, allow to cool, skin and dice)
1 lb cooking apples
1 lb onions
1 lb sugar
½ teaspoon ground ginger
2 teaspoons salt
1 pint white wine Vinegar (or malt if you prefer)
Juice and finely grated zest of one unwaxed lemon
Method
First prepare the beetroot – keep it to one side.
Peel, core and dice the apples and put into lemon water to stop from browning. Dice the onions. Put ingredients, other than beetroot, into a saucepan and boil gently (ie not a hard rolling boil) for 20 minutes.
Add the beetroot and boil for a further 15 minutes, or until thickened. Allow to cool.
Put into warm sterilised jars and seal.