Root Beer Float Jelly
This root beer float jelly captures all the nostalgic flavor of a classic root beer float in a sweet, spreadable form. Made with real root beer, sugar, pectin, lemon juice, and a touch of vanilla, it blends fizzy soda flavor with creamy ice cream notes for a truly unique homemade preserve.Perfect for canning, this root beer float jelly is smooth, sweet, and surprisingly versatile. Spread it on toast, biscuits, pancakes, or waffles, swirl it into cheesecake, or even stir it into oatmeal for a fun twist. It’s a creative way to enjoy a favorite childhood treat long after summer ends, making it a standout addition to any pantry.
Equipment
- 1 water bath canner
- 4 half pint jars or 2 to 3 pint jars
- 4 jar lids
- 4 jar rings
- canning supplies jar funnel, ladle, wand debubbler, jar lifter, etc.
Ingredients
- 4 ¼ cups root beer soda
- 4 ½ cups sugar
- 1 pk or 6 tbsp powdered pectin
- 2 tbsp lemon juice
- 1 tbsp vanilla extract for the vanilla ice cream flavor!
Instructions
- Add all ingredients to a heavy-bottomed pan and bring to a boil, stirring consistently.
- Boil for 1 minute at a roaring boil.
- Ladle hot jelly into prepared heated jars, leaving 1/4 inch of headspace. Use the debubbler wand to remove any air bubbles.
- Wipe the rims of each jar clean and add a lid and ring to each jar.
- Add each jar to the heated water bath canner and process for 10 minutes.
- Remove the jars and place them on a dishcloth on the counter and leave them there for 24 to 48 hours.