Beet-Raspberry Jelly

• 4 lbs large beets, peeled and cut up (about 6)
• 5 cups water
• 3 cups reserved beet juice (add water if needed)
• 3 tablespoons lemon juice (fresh or bottled)
• 1 (2 ounce) package pectin, crystals
• 4 cups granulated sugar
• 1 (3 ounce) package raspberry Jell-O gelatin

1. Cook beets in water until tender.
2. Drain.
3. Reserve juice.
4. Combine reserved juice, lemon juice, and pectin crystals in large pot.
5. Heat and stir on medium-high until it comes to a boil.
6. Stir in sugar and gelatin.
7. Boil 6 minutes stirring coccasionally.
8. Skim off foam.
9. Pour into hot sterilized half pint jars to within 1/4 inch of top.
10. Place sterilized metal lids on jars and screw metal bands on securely.
11. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.

beets, water, water, lemon juice, crystals, granulated sugar

Taken from www.food.com/recipe/beet-raspberry-jelly-69720 (may not work)