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I’ve tried making lots of different types of jellies, and this rootbeer jelly is a fun one. If you are new to jelly making, then you’ll find there are different types of jellies to make at different types of the year. I make dandelion jelly in the spring, grape jelly in the fall, and this rootbeer jelly in the winter. It’s one of my favorite top 10 easy homemade jelly recipes for beginning canners.
If you are looking for a fun, inexpensive gift idea for the holidays (or any time!), then you might want to give this rootbeer jelly a try. You can make this jelly with any type of soda (orange, cola, Mountain Dew, Dr. Pepper).
Easy recipe for canning Rootbeer Jelly
- 4 1/4 cups rootbeer soda
- 4 1/2 cups sugar
- 1 pkg. or 6 tbsp. powdered pectin
- 2 tbsp. bottled lemon juice
- 1/4 tsp. butter
Add the butter and return to a boil. Add the sugar to the pot all at one time (measure it and have it ready ahead of time). Stir until sugar is dissolved. Return to a boil and boil for one minute.
Remove jars from canner and set the jars on the counter on a kitchen towel to cool.
Lids will make a pinging noise when they seal. To test the seal, press your finger in the center of the lid. If the lid doesn’t move, the lid is sealed. If the lid presses down and pops up again it is not sealed.
Unsealed jars should be placed in refrigerator and eaten in the next couple of weeks. Sealed jars should be stored in a dark pantry and can be safely stored for 1-2 years.
Note: Jelly needs some time to set and may not jel correctly if you move it around. Let it sit undisturbed for a couple of days if necessary. Jelly can take from several hours to a couple of days to jel properly. If after two days your jelly still isn’t set, then follow these instructions.
Like this recipe? Try my recipe for canning mountain dew jelly.
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