In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
Slice into about 1/4-inch thick or cut into cubes.
Pack snuggly into the canning jars (be careful not to bruise).
In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves; bring to a boil and simmer for about 10 minutes (no sugar granules should remain).
Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!).
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