1 1/2 lb. red beets
2 boxes Sure-Jell
1/2 c. lemon juice
8 c. sugar
1 (6 oz.) box red raspberry Jello

Scrub raw beets well. Cover with water and boil until tender. Drain off juice. Put red beets aside and use the juice to make jelly. Beets cans be pickles or buttered.

Bring 6 cups beet juice, lemon, and Sure-Jell to hard boil; add sugar and Jello all at once and boil 6 minutes. Skim, pour into glasses and seal. The beet juice can be kept in refrigerator for some time.