3 c. diced beets, cooked
7 c. water, some beet juice
1/2 c. lemon juice
2 boxes Sure-Jell
2 (6 oz.) pkg. red raspberry Jello
8 c. sugar

Put beets in blender, 1 cup at a time, liquify them. Put in large pan, bring to a boil; add lemon juice and mixed dry ingredients and rest of liquid. Boil hard, stirring constantly, 25-30 minutes until it jells on spoon. Freeze or put paraffin on glasses.