Wrap the beets in foil and bake at 400 for about 2 hours (a little less), till tender.
Cool, peel, and cut into wedges and then small triangular pieces. Place into a saucepan with the sugar and 3/8 cup water. Heat gently till liquid starts to come out of the beets, then turn up heat till it bubbles gently.
Plunge the lemons in boiling water and drain. Peel, and cut into 1/2 slices. Quarter these slices into triangles. Remove all seeds.
After beets have cooked for an hour, add the lemons. Allow to bubble for another half hour. Add the ginger and cook for another hour and a half, or till it is jam-like. Remember that it will thicken while it cools. (A test is to put a drop on a chilled plate. Let sit briefly, then push with a finger tip. If the surface wrinkles, it's ready)
Add Almonds at the very end, and put into sterilized jars.