5 or 6 lg. raw red beets
13 c. water
1 pkg. sure jell
6 c. granulated sugar
6 (12 oz.) jelly jars

Peel 5 or 6 large raw beets. Slice thin. Cover with 13 cups water and cook until tender. Drain juice, and for every 4 cups of beet juice, use 1 package of sure jell. Bring to a boil, then add 6 cups of granulated sugar and boil 20 minutes. Makes 6 (12 ounce) jars of jelly. Add paraffin to seal jars.