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“From the kitchen of Wanda Cupp Thornburg, Moberly MO.”
READY IN:
45mins
SERVES:
48
YIELD:
2-3 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash 6-8 medium beets. Leave at least a 2" stem on top and leave the bottom root. Boil until tender in enough water to cover beets. Remove beets and leave 3 cups of beet water in the pan.
  2. Bring beet water to a boil.
  3. Add Sure Jell and bring to a boil.
  4. Add raspberry Jell-O and bring to a boil.
  5. Add sugar and bring to a boil; boil for 5 minutes.
  6. Put into sterile jars. Use paraffin to seal.

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