Beet juice, pectin, gelatin and sugar. We discussed table beets a bit in the pickled beets recipe in this box. Since this recipe only calls for the juice, you could make both.
From the box of D.W. from Cedar Falls, Iowa.
Beet Jelly
3 cups strained beet juice
3 Tbsp. lemon juice (ReaLemon)
1 pkg. Sure-Jell
1 pkg. Jell-o (3 oz. size); use red Jell-o, wild raspberry
4 cups sugar
Bring to a boil beet juice and Sure-Jell. Then add sugar and Jell-o and boil for 6-10 minutes. Set aside and skim and put in glasses.
Yesterdish reminder: If you want this to be shelf-stable, use modern canning methods.