No one can guess that there are beets in this scrumptious preserve. The color is a bright red and the flavor is delightful. It can be made healthier by using Splenda and sugar-free Jell-O.

INGREDIENTS | MAKES ABOUT 7 PINTS

• 10 pounds large beets
• cold water to cover
• 7 ½ cups reserved beet juice
• ½ cup lemon juice
• 2 teaspoons grated dried lemon peel
• 2 packages powdered pectin
• 5 cups granulated sugar or Splenda
• 2 3-ounce packages raspberry Jell-O

1. Cook beets in water until tender. Remove from stockpot with slotted spoon. Reserve juice. When beets are cool, peel, cut into chunks, and purée in a food processor.

2. Measure 7 ½ cups of reserved beet juice. Add water if necessary.

3. Combine puréed beets, beet juice, lemon juice, grated lemon peel, and pectin. Stir until combined and heat to a boil over medium-high heat.

4. Add sugar or Splenda and powdered Jell-O. Boil for 8 to 10 minutes, stirring frequently to prevent scorching. Skim off foam, if necessary.

5. Ladle into sterilized jars, leaving ¼" headspace. Remove air bubbles. Wipe rims. Cap and seal.

6. Process in a water-bath canner for 10 minutes.