6 1/2 c. beet juice
7 c. sugar
2 pkgs. Sure Jell
3 tbsp. lemon juice
1 lg. pkgs. raspberry jello

Cook beets just to slip skins. Cover with water and cook until done. Drain juice and if needed add water to make 6 1/2 cups. Add Sure Jell and bring to a boil. Add sugar and lemon juice and boil to jelly degrees. Add jello and can.