in category Jam, Jelly & Preserves Recipes
3 cups beet juice (cooking water from cooking beets)
4 tsp. lemon juice
1 box powdered pectin
4 cups sugar
1 small pkg. raspberry-flavored unsweetened Kool-Aid
Combine beet juice, lemon juice, and pectin (Sure Jell) in a large pan. Bring to a rolling boil. Quickly add sugar and boil for 6 minutes. Add the Kool-Aid powder and mix thoroughly. Pour into sterilized 8 ounce jelly jars. Fill to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 5 minutes. Yield: Four 8-oz. jars.
ThistTastes more like raspberry jelly than some raspberry jelly I¹ve eaten. Makes 5 8-oz. jars quite easily. Beet juice mixture really boils up foamy -- use 6-quart pressure pan to cook.
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