6 cups strained beet juice
1/2 cup lemon juice
2 packages Sure-Jell®
8 cups granulated sugar
2 small boxes raspberry gelatin

Put beet juice, lemon juice and Sure-Jell® into a large pan. Boil for 1 minute, then add sugar and gelatin. Boil 5 to 6 minutes more, then pour into jelly glasses. Seal with melted paraffin. You may want to cook the jelly either a shorter time for thinner jelly or a longer time for thicker jelly.

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