Beet Jelly - cooking recipe

Ingredients

4 c. beet juice
1/2 c. lemon juice
1 pkg. raspberry or grape Kool-Aid
6 1/2 c. sugar
1 pkg. M.C.P. fruit pectin

Preparation

Dissolve M.C.P. and Kool-Aid in juices.
Bring to rapid boil and boil 1 minute.
Add sugar.
Return to rapid boil for 2 full minutes.
Skim and pour into sterilized canning jars.
Cover with paraffin wax or seal in 1/2 pint canning jars.
Cool for several days and then enjoy!