6 lg. beets
6 c. sugar
1/2 c. lemon juice
1 pkg. Sure-Jell
2 tbsp. raspberry Jello or strawberry Jello

Peel beets and slice thin. Cover with about 5 cups of water and cook until tender. Drain off 4 cups of liquid. To this add lemon juice and Sure-Jell. Bring to a boil and add sugar and Jello and bring to a full rolling boil and boil for 5 minutes. Skim off foam and put in jars and seal. Makes about 3 1/2 pints.