Beet jelly

6 c beet juice
4 tbsp lemon juice
8 c sugar
Boil 4 minutes, then add 1 ½ boxes of Certo
Boil another 10 minutes.
Then add 2 small pkg grape jello
Boil 5 more minutes
Bottle and seal.

Variations: pineapple, raspberry, fruit punch.

Rhubarb Jam

5 c rhubarb
5 c white sugar
½ c water

Boil for 20 minutes
Add 1 can of crushed pineapple
Bring to a boil then turn off heat.
Add 2 large size packages of strawberry jello powders
Stir, cool and bottle.