Root Beer Float Jelly
Do you love root beer floats? How about making it into a jelly to enjoy root beer floats for breakfast on pancakes, waffles, biscuits, or scones? How about adding root beer float jelly in ice cream or cheesecake? You can enjoy having root beer float jelly with my easy step-by-step recipe tutorial to have root beer floats sitting on your pantry shelves ready for you to enjoy anytime. Adding different flavor profiles and unusual jams and jellys in your pantry is a great way to keep your foods interesting. I mean, where on earth can you buy root beer float jelly? Give this recipe a try, you'll see what I mean.
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.