Apricot Spice Beets

4 whole fresh beets with tops, 2 1/2-inch diameter (two and one-half)
4 cups cold water, or more to cover
1/4 (one-quarter) cup natural apricot fruit spread
2 teaspoons lemon juice
1/4 (one-quarter) teaspoon each: ground cinnamon and nutmeg

Cut beet tops leaving one inch attached to beets, do not cut root end. Scrub beets thoroughly. Place beets in a saucepan and cover with water. Bring water to boil. Lower heat and simmer, covered for 20 minutes or until beets are tender. Drain well and cool beets under cold water. When cool enough to handle, cut off beet ends and root and slip off skin. Cut into cubes or slices. Place back into pan and top with fruit spread, lemon juice and seasonings. Heat on low while stirring to distribute fruit spread. Remove from pan when beets are glazed. Serves four.