| | Directions | | Wash, peel and quarter beets, place in a medium sausepan and cover with water and bring to a boil over high heat. Reduce heat and simmer for (20) minutes. Let cool and drain saving juice. (strain juice), discard beets or (use pickled beet recipe save beets and a little beet juice) you can save from throwing beets away. Bring (4) cups of beet juice and (1) package of pectin to a hard boil, stirring until pectin is completely dissolved. Add (4) cups of sugar, one cup at a time, to juice mixture, bring to a boil after each cup of sugar added. After all sugar is added bring back to a boil and boil hard for (2) minutes. Remove from heat and add (2) packages of grape cool aid, stirring until cool aid is completely dissolved..Skim off foam with a metal spoon, if necessary. Ladle into very hot, sterilized jars leaving 1/4" head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months. |
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| Ingredients | | - |  | 4 Beets (4 cups juice) (large) |
| - | | 4 cups Sugar (measured and set aside) |
| - | | 1 box Pectin (Ball, low sugar/no sugar) |
| - | | 2 packages Grape Cool Aid |
| - | | 2 cups Water (enough to cover beets) |
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