Root Beer Jelly

I know, root beer is not exactly on the healthy side of food preservation and canning, but you have to admit, it’s kind of fun. Plus it makes a great gift. Got an uncle who loves root beer like I do? He would probably love a jar of your root beer jelly (or two) for Christmas.

Kids really enjoy making this soda pop jelly recipe too. It makes learning to can way more fun. It’s a great way to learn about fruit pectin and the elements needed to make jellies and jams.

This recipe filled approximately 8- 4 ounce or 4- 8 ounce jelly jars.

Tools needed to make Root Beer Jelly

 Jelly jars and two-piece lids

Candy Thermometer

Ladle

Jar Funnel

Clean, damp cloth

Water-Bath Canner

Jar Lifter

Cooling rack or dry towel

Affiliate Disclosure! MamasHomestead.com contains affiliate links. If you make a purchase through an affiliate link, I will make a commission at no extra cost to you. Thank you for supporting us and keeping our website going.

Ingredients for Root Beer Jelly

3 ½ cups Root Beer (Better quality Root Beer makes a more flavorful jelly.)

4 ½ cups pure cane sugar

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

A few drops of Root Beer Extract for extra flavor, totally optional

Instructions for Root Beer 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 root beer 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.). Root Beer will fizz a lot when trying to make it into jelly. I left the foam, it adds to the authenticity. Refrigerate your root beer 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 Root Beer Jelly

Ladle hot root beer 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 root beer 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 root beer 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

Root Beer Jelly

2014-10-10 23:27:57

I know, root beer is not exactly on the healthy side of food preservation and canning, but you have to admit, it’s kind of fun. Plus, it makes a great gift.

Write a review

Save Recipe

Print

Ingredients

1. Ingredients for Root Beer Jelly
2. 3 ½ cups Root Beer (Better quality Root Beer makes a more flavorful jelly.)
3. 4 ½ cups pure cane sugar
4. 1 package (1.75 ounces) fruit pectin or 8 tablespoons of bulk pectin
5. A few drops of Root Beer Extract for extra flavor, totally optional

Instructions

1. Instructions for Root Beer Jelly
2. 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.
3. Pour root beer into a medium sauce pan. Add pectin, stir until dissolved. Bring to a boil that does not stop when stirred.
4. 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.). Root Beer will fizz a lot when trying to make it into jelly. I left the foam, it adds to the authenticity. Refrigerate your root beer jelly and enjoy or can it to enjoy the rest of the year.
5. Canning Root Beer Jelly
6. Ladle hot root beer 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 root beer 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 root beer jelly and use right away or reprocess using a new lid. Also, be sure to check the rim of your jar for nicks.

Notes

1. 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.

By Nelle Weaver

Mama’s Homestead http://www.mamashomestead.com/