Beet Blackberry Jelly


  • 3 cups strained beet juice
  • 3 cups blackberry juice
  • 1/2 cup lemon juice
  • 2 packages Sure-Jell
  • 8 cups granulated sugar
  • 2 small boxes raspberry gelatin


  1. Put beet juice, lemon juice and Sure-Jell into a large pan. Boil for 1 minute, then add sugar and gelatin.
  2. Boil 5 to 6 minutes more, then pour into jelly glasses or 1/2 or pint jars. Seal with melted paraffin or process in a boiling water bath for ten minutes.
  3. Note: Cook the jelly either a shorter time for thinner jelly or a longer time for thicker jelly.
  4. Note:The lemon juice is necessary to raise the pH level to prohibit the formation of botulism organisms.

Yield: 10 1/2 pints