Print Recipe

Beet Jelly


  • 6 cups strained beet juice
  • 1/2 cup lemon juice
  • 2 packages Sure-Jell
  • 8 cups granulated sugar
  • 2 small boxes raspberry gelatin


  1. Put beet juice, lemon juice and Sure-Jell into a large pan. Boil for 1 minute, then add sugar and gelatin. Boil 5 to 6 minutes more, then pour into jelly glasses.
  2. Seal with melted paraffin.

You may want to cook the jelly either a shorter time for thinner jelly or a longer time for thicker jelly.

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