Recipe By : Nola Alton (Hurricane Heritage Cookbook)
Serving Size : 1 Preparation Time :0:00
Categories : Jams & Jellies
Amount Measure Ingredient -- Preparation Method
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3 3/4 cups beet juice
1/2 cup lemon juice
1 package MCP pectin
7 cups sugar
1 small package raspberry jello
Combine beet juice, lemon juice, and pectin. Bring to a boil for 1
minute. Add the 7 cups sugar and boil hard for 2 minutes. Remove from
heat and add package of raspberry jello. Stir well and pour in bottles
and seal.
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NOTES : I assume the way you would get the beet juice is to boil the
beets until done and remove the peel. I would then mash them up and add
water. Cook more and then run through cheesecloth to extract the juice.
