1. Cook beets with roots and about 2 inches of stem left on in water to cover.

2. When tender, dip beets in cold water and slip off skins. If beets are very small, keep whole; if not, slice thickly or cut in quarters. Put beets in large enamel or stainless steel pot.

3. Combine the allspice, cinnamon, and vinegar, pour over beets and bring to a boil. Add honey.

4. Pack into hot, scalded pint jars.

5. Cover beets with boiling syrup, leaving 1/4 inch headspace.

6. Seal and process 10 minutes in a boiling-water bath.