Can't Be Beet Jelly Recipe

• 3 c. beet juice
• 4 tsp lemon juice
• 1 box powdered pectin
• 4 c. sugar
• 1 sm pkg. raspberry-flavored unsweetened Kool-Aid (Grape may also be used. Raspberry isn't sold by Kool-Aid any longer.)

1. Combine beet juice, lemon juice, and pectin (Sure Jell) in large pan.
2. Bring to a rolling boil.
3. Quickly add in sugar and boil for 6 min.
4. Add in the soft drink pwdr and mix thoroughly.
5. Pour into sterilized 8 oz jelly jars.
6. Fill to within 1/2 inch of top.
7. Put on cap, screw band firmly tight.
8. Process in boiling water bath 5 min.
9. Yield: Four8-ounce.
10. jars.
11. Made 9/26/92.
12. Amazing stuff.
13. Tastes more like raspberry jelly than some raspberry jelly I've eaten.
14. Makes 5 8-ounce.
15. jars quite easily.
16. Beet juice mix really boils up foamy - use 6-qt pressure pan to cook.
17. Another recipe from Blue Ribbon Pickles and Preserves, Maria Polushkin Robbins, p. 58, St. Martin's Press, omits lemon juice and used only 3-1/2 c. sugar.

beet juice, lemon juice, sugar, raspberryflavored

Taken from cookeatshare.com/recipes/can-t-be-beet-jelly-98397 (may not work)