Start by peeling the beets. Yes, those earthy roots can be stubborn, but don’t fret! A vegetable peeler will do the trick nicely. Once peeled, chop them into quarters. This helps them cook faster and makes it easier to extract the juice.

In a large pot, add the chopped beets along with 5 cups of water. Bring the water to a gentle simmer over medium heat. Let the beets cook for about 30 minutes until they’re fork-tender. This means they’re ready to release their delicious juice!

Once your beets are tender, grab a fine mesh strainer to separate the juice from the solid beets. Be careful while pouring! You should end up with about 4 cups of vibrant beet juice. It's the heart of your jelly, so measure carefully.

Pour the measured beet juice into a large, clean pot. Next, stir in the lemon juice and the dry pectin. This mixture needs to come together well, creating a beautiful fusion that sets the stage for our jelly.

Turn on the heat to high and bring the mixture to a full, rolling boil. You’ll know when it’s boiling when those rapid bubbles just refuse to diminish. Keep a close eye on it; it can boil over!

Now, all at once, add the 6 cups of granulated sugar to your boiling mix. Stir continuously until the sugar dissolves completely, and bring it back to that full, rolling boil. You want it bubbling away for about one more minute.

After boiling for a minute, remove the pot from heat. Be cautious here because it’s hot! Get your sterilized jars ready. Using a ladle, fill each jar leaving about 1/8 inch of headspace at the top. This will help with sealing.

Once filled, quickly place the lids on the jars. For those who like to play it safe, process the jars in a boiling water bath for about 5 minutes. This helps seal everything nicely for storage.