Cream Soda Jelly

Cream Soda JellyCream soda…do you like yours red or amber colored? I chose the amber colored version for my cream soda jelly. I like the flavor better. Plus, I added a teaspoon of vanilla, just for added vanilla goodness.

Ingredients for Cream Soda Jelly

4 cups of cream soda

1 teaspoon pure vanilla extract

1 package (1.75 ounces) fruit pectin or 8 tablespoons of bulk pectin

4 cups of pure cane sugar

Tools needed to make Cream Soda Jelly

 Jelly jars and two-piece lids

Candy Thermometer

Ladle

Magnetic lid lifter

Jar Funnel

Clean, damp cloth

Water-Bath Canner

Kitchen tongs

Jar Lifter

Cooling rack or dry towel

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Instructions for Cream Soda Jelly

Prepare your jars and lids for canning and keep your jars hot until ready to use. If you are new to canning read Getting Ready to Can.

Pour cream soda and vanilla into a medium sauce pan. Add pectin, stir until dissolved. Bring to a boil that does not stop when stirred.

Add sugar and stir until dissolved. Bring mixture to a full boil and allow to cook until a temperature of 220 degrees F (on a candy thermometer), stirring constantly. Turn off heat. Skim off foam, if necessary (If you like, you can microwave the foam for 30 seconds to return it to a jelly like substance.). Cream soda will fizz a lot when trying to make it into jelly. I left the foam, it adds to the authenticity. Refrigerate your cream soda jelly and enjoy or can it to enjoy the rest of the year.

Tip: No candy thermometer? Test for gelling by dipping a metal tablespoon in a glass of ice water, then scoop up half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens and clings to the spoon, the jelly is ready. If not, allow to boil a little longer and test again, until desired consistency is achieved.

Canning Cream Soda Jelly

Ladle hot cream soda jelly into prepared jars, allowing ¼ inch head space. Wipe rim and threads of jars with a clean, damp cloth.

Place your lids onto your jars, making sure the rubber seal meets the jar rim. Screw on the metal band firmly (fingertip tight). Note: Screwing them on too tight may cause them to not seal or to buckle.

Use a jar lifter to place your jelly in a boiling water bath. Place the lid on the canner.  Bring water to a boil.  Process your cream soda jelly in the boiling water bath for 10 minutes (1,000 feet above sea level). Note: Water must cover jars by 1 to 2 inches; add boiling water, if necessary.

After processing, turn off heat and remove canner lid. Allow canner to cool 5 minutes.  Remove jars from canner; place upright, 1 to 2 inches apart on wire cooling rack or dry towel.  Allow to cool 12 to 24 hours.  Note: Do NOT try to tighten bands that have loosened during processing.

After 12 to 24 hours has passed, test seals by pressing the center of the lid to determine if it is concave; then remove the band and gently try lifting the lid off with your fingertips.   If the center does not flex up and down and you cannot lift the lid with your fingertips, the lid has a good seal.

If the lid does not have a good seal, refrigerate your cream soda jelly and use right away or reprocess using a new lid. Also, be sure to check the rim of your jar for nicks.

Thank you for visiting Mama’s Homestead!

~Nelle

Cream Soda Jelly
Cream soda…do you like yours red or amber colored? I chose the amber colored version for my cream soda jelly. I like the flavor better. Plus, I added a teaspoon of vanilla, just for added vanilla goodness.
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Ingredients
  1. 4 cups of cream soda
  2. 1 teaspoon pure vanilla extract
  3. 1 package (1.75 ounces) fruit pectin or 8 tablespoons of bulk pectin
  4. 4 cups of pure cane sugar
Instructions
  1. Prepare your jars and lids for canning and keep your jars hot until ready to use. If you are new to canning read Getting Ready to Can.
  2. Pour cream soda and vanilla into a medium sauce pan. Add pectin, stir until dissolved. Bring to a boil that does not stop when stirred.
  3. Add sugar and stir until dissolved. Bring mixture to a full boil and allow to cook until a temperature of 220 degrees F (on a candy thermometer), stirring constantly. Turn off heat. Skim off foam, if necessary (If you like, you can microwave the foam for 30 seconds to return it to a jelly like substance.). Cream soda will fizz a lot when trying to make it into jelly. I left the foam, it adds to the authenticity. Refrigerate your cream soda jelly and enjoy or can it to enjoy the rest of the year.
  4. Tip: No candy thermometer? Test for gelling by dipping a metal tablespoon in a glass of ice water, then scoop up half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens and clings to the spoon, the jelly is ready. If not, allow to boil a little longer and test again, until desired consistency is achieved.
  5. Canning Cream Soda Jelly
  6. Ladle hot cream soda jelly into prepared jars, allowing ¼ inch head space. Wipe rim and threads of jars with a clean, damp cloth.
  7. Place your lids onto your jars, making sure the rubber seal meets the jar rim. Screw on the metal band firmly (fingertip tight). Note: Screwing them on too tight may cause them to not seal or to buckle.
  8. Use a jar lifter to place your jelly in a boiling water bath. Place the lid on the canner. Bring water to a boil. Process your cream soda jelly in the boiling water bath for 10 minutes (1,000 feet above sea level). Note: Water must cover jars by 1 to 2 inches; add boiling water, if necessary.
  9. After processing, turn off heat and remove canner lid. Allow canner to cool 5 minutes. Remove jars from canner; place upright, 1 to 2 inches apart on wire cooling rack or dry towel. Allow to cool 12 to 24 hours. Note: Do NOT try to tighten bands that have loosened during processing.
  10. After 12 to 24 hours has passed, test seals by pressing the center of the lid to determine if it is concave; then remove the band and gently try lifting the lid off with your fingertips. If the center does not flex up and down and you cannot lift the lid with your fingertips, the lid has a good seal.
  11. If the lid does not have a good seal, refrigerate your cream soda jelly and use right away or reprocess using a new lid. Also, be sure to check the rim of your jar for nicks.
Mama’s Homestead http://www.mamashomestead.com/
About Nelle

I am Nelle. I grew up in rural, small town, Ohio. When I was young, I learned a lot about homesteading from my parents, grandparents, aunts and uncles, 4-H, FFA, and others around me.
Now, I’m all grown up, have 6 children of my own, and plan to teach them everything I know.

Here on Mama’s Homestead, we talk and write about homesteading, homeschooling, and kidsteading (homesteading with kids). We teach our kids about survival, self-sufficiency, gardening (vegetable, herb, flower), orchard, beekeeping, home keeping, soap making, harvesting, cooking, food preservation, livestock, nature, crafts, homesteading tools and wares, and more…

Welcome to my homestead…come and learn with us!

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