This Lemon Lime Soda Jelly is delicious. I added a fresh lemon and a fresh l fresh lime to the mix to give it a rich, tangy flavor. It will make you pucker, a little.
Ingredients for Lemon Lime Soda Jelly
3 1/2 cups of lemon lime soda
Juice from 1 fresh lime and 1 fresh lemon
1 package (1.75 ounces) fruit pectin or 8 tablespoons of bulk pectin
4 1/2 cups of pure cane sugar
Tools needed to make Lemon Lime Soda Jelly
Ladle
Magnetic lid lifter
Clean, damp cloth
Kitchen tongs
Cooling rack or dry towel
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Instructions for Lemon Lime 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 lemon lime soda and lemon and lime juice 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.). Lemon lime soda may fizz a lot when trying to make it into jelly. I left the foam, it adds to the authenticity. Refrigerate your 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 Lemon Lime Soda Jelly
Ladle hot lemon lime 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 lemon lime 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 lemon lime 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
- 3 1/2 cups of lemon lime soda
- Juice from 1 fresh lime and 1 fresh lemon
- 1 package (1.75 ounces) fruit pectin or 8 tablespoons of bulk pectin
- 4 1/2 cups of pure cane sugar
- 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 lemon lime soda and lemon and lime juice 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.). Lemon lime soda may fizz a lot when trying to make it into jelly. I left the foam, it adds to the authenticity. Refrigerate your 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 Lemon Lime Soda Jelly
- Ladle hot lemon lime 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 lemon lime 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 lemon lime soda jelly and use right away or reprocess using a new lid. Also, be sure to check the rim of your jar for nicks.
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