8-10 beets, washed & cleaned
6-8 c. water
1 3/4 oz. powdered pectin
8 c. sugar
1 (6 oz.) pkg. raspberry Jello

In large kettle cook beets until tender. Drain and keep 6 cups of the beet water. In medium size pan combine beet juice and pectin. Bring mixture to boil and boil 1 minute. Add sugar and Jello. Bring mixture to a rolling boil and boil 5 minutes. Skim off any residue on top. Pour into hot sterilized jars and seal. Freezes well.