Funnel the hot jelly into hot, sterilized jars, leaving about 1/4 inch of room on top. Screw on the lids securely. Using canning tongs, carefully lower the jars onto a rack set in a pot of boiling water, making sure they are covered by at least 1 inch of water. Boil for 15 minutes, then transfer the jars to a rack to cool completely. Refrigerate until the jelly is set, at least 12 hours.