Tangy Beet Jam

I was canning beets and didn't have any raspberry Jell-O, just strawberry. I thought, what the heck; tasted it and thought cinnamon was needed. Mine didn't gel much, to my mother-in-law's amusement, but it is a great pancake syrup, and it probably will gel for everyone else, lol, since she's teaching me to can and Czech cooking which is different for this Irish girl.

• Ready In: 40 mins
• Serves: 6
• Yields: 6 pints

Ingredients

• 4  cups  beet juice
• 1⁄2 cup lemon juice
• 1 (1 3/4ounce) package  Sure-Jell
• 6  cups sugar
• 1 (3 ounce) package strawberry Jell-O gelatin dessert or 1 (3 ounce) package raspberry Jell-O gelatin
• 1  teaspoon cinnamon

Directions

1. Combine beet juice, lemon juice (I used Real Lemon and Sure-Jell).
2. Heat on high until boiling, stirring constantly.
3. Stir in sugar, Jell-O and cinnamon.
4. Boil for 7 minutes, stirring constantly. Don't leave it or it will boil over (I know).
5. Put in hot sterile jars and seal.