3-4 lb. beets
6 c. beet juice
1/2 c. lemon juice
2 boxes Sure-Jell
8 c. sugar
1 lg. box raspberry Jello

Peel beets, cover with water and cook until done like potatoes. Save the juice and use the beets any way you choose. Boil the beet juice, lemon juice and Sure-Jell 1 minute; rolling boil. Add 8 cups sugar and raspberry Jello. Bring to a full boil and boil for 6 minutes, stir often. Pour into clean hot jars and seal with hot wax.