Redbeet Jelly

Name: Redbeet Jelly
Ingredients: 6 cups Redbeet Juice (not Pickled); 1/2 cups Lemon Juice; 2 packages (1.75 Oz. Package) Sure-Jell; 8 cups White Sugar; 6 ounces, weight Red Raspberry Jello

5 ingredients

3 steps

Ingredients

6 cups Redbeet Juice (not Pickled)
1/2 cups Lemon Juice
2 packages (1.75 Oz. Package) Sure-Jell
8 cups White Sugar
6 ounces, weight Red Raspberry Jello

Directions

1

Note: I get my redbeet juice from cooking redbeets in water which is being prepared for the purpose of canning.
2

Bring redbeet juice, lemon juice, and Sure-Jell to a boil on low heat. Add sugar and jello. Continue boiling for six minutes, stirring constantly. Immediately pour into jelly jars, leaving a 1/2 inch space from the top of the jar to the jelly mixture. Cover with lids and rings. Set on a stable heatproof surface to seal. Let sit for at least 12 hours before moving.
3

Note: You do not need to can this in boiling water. Because the jelly liquid is so hot, it will seal by itself.