Heat a pan. Add grated beetroot along with half a litre of water and half the lemon juice. Cover and cook till all the water has evaporated.
Pass the mixture through a soup strainer or a puran yantra. Transfer the pulp into another pan. Add sugar and ginger and mix well.
Add the remaining lemon juice, mix and cook. Discard if any scum rises to the top. Cook till the till the mixture thickens.
Check if the jam is ready. Take a spoonful of the boiling jam on a plate and allow it to cool. If it sets on cooling and there is no water separation,
the jam is ready to be bottled. If there is any water separation, continue to cook till the jam is ready. Add the roasted almond slices and mix.
Pour while still hot into sterilized glass bottles. Let the jam cool completely and then seal with tight fitting lids and store.
While checking the doneness of the jam, if the sugar starts to re-crystallize, reheat the jam and increase the amount of lemon juice. The lemon juice inverts the sugar, thus preventing it from re crystallization