Redbeet Jelly

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

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.

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