- 6 cups strained beet juice
- 1/2 cup lemon juice
- 2 packages Sure-Jell
- 8 cups granulated sugar
- 2 small boxes raspberry gelatin
- Put beet juice, lemon juice and Sure-Jell into a large pan. Boil for 1 minute,
then add sugar and gelatin. Boil 5 to 6 minutes more, then pour into jelly glasses.
- Seal with melted paraffin.
You may want to cook the jelly either a shorter time for thinner jelly or a longer
time for thicker jelly.