3 c. beet juice
1 pkg. raspberry Jello
1 pkg. Sure-Jell
1/4 c. lemon juice
4 c. sugar

Heat beet juice, lemon juice, and Sure-Jell to hard boil, add Jello and sugar and return to hard rolling boil, that can not be stirred down. Cook for 3 minutes or until when tested if form a soft ball. Skim off foam and pour into hot sterilized jars. Let cool and seal with paraffin.