Scrub the beets under running water and trim the tops to about 1 inch long.

Place the cleaned beets in a Dutch oven and cover them with water.

Bring the water to a boil, then reduce the heat, cover the pot, and let it simmer until the beets are tender, about 25 to 35 minutes.

Once tender, remove beets from the water and let them cool.

Peel the beets by rubbing the skins off with your hands; slice off the tops and cut them into quarters.

In the same Dutch oven, add the sliced beets along with sugar, water, and cider vinegar.

Place the cinnamon sticks, cloves, and allspice in a double thickness of cheesecloth, tie with string to form a spice bag, and add to the beet mixture.

Bring the pot to a boil again, then reduce the heat, cover, and let it simmer for 10 minutes.

Remove the spice bag and carefully pack the beets into four hot 1-pint jars, leaving about 1/2 inch of space at the top.

Ladle the hot liquid over the beets, ensuring there is still a 1/2-inch headspace.

Remove any air bubbles and adjust the headspace as needed. Wipe the rims of the jars clean.

Center the lids on the jars and screw on the bands until they are fingertip tight.

Place the jars in a canner filled with simmering water, ensuring they are completely covered.

Bring the water to a boil and process the jars for 35 minutes.

After processing, remove the jars and allow them to cool completely.