Eloda Berkin
4 lb. beets
3 cups beet juice
5 cups water
4 cups white sugar
1 package grape jello powder
2 tbsp. lemon juice
1 package CERTO crystals (pectin)
Cook beets in water until tender. Drain and reserve juice.
Bring beet juice & CERTO to a rolling boil, add sugar, lemon juice, grape powder, bring back to rolling boil for 7-8 minutes.
Pour into jars, skim foam and seal.
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