Beet-Raspberry Jelly

Directions

1. 1
   Cook beets in water until tender.
2. 2
   Drain.
3. 3
   Reserve juice.
4. 4
   Combine reserved juice, lemon juice, and pectin crystals in large pot.
5. 5
   Heat and stir on medium-high until it comes to a boil.
6. 6
   Stir in sugar and gelatin.
7. 7
   Boil 6 minutes stirring coccasionally.
8. 8
   Skim off foam.
9. 9
   Pour into hot sterilized half pint jars to within 1/4 inch of top.
10. 10
    Place sterilized metal lids on jars and screw metal bands on securely.
11. 11
    For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.