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If you love making homemade jelly, this root beer jelly is a fun and unique recipe to try.
It might sound a little unusual at first, but once it’s cooked, the flavor becomes smooth, sweet, and slightly caramel-like—similar to a mild root beer candy flavor.
This is one of my favorite easy jelly recipes, especially for beginners. It’s simple to make and always gets people talking.
Canning Expertise: Rachel Paxton is a certified Master Home Food Preserver with over 25 years of hands-on experience in safe home canning and food preservation.
If you’re new to canning, be sure to read my water bath canning for beginners guide and see the canning supplies you need here before getting started.
Want to try making your own jelly at home?
Get my free guide with 8 easy, beginner-friendly jelly recipes you can confidently make.
Why You’ll Love This Recipe
- Fun and unique flavor
- Easy for beginner canners
- Great homemade gift idea
- Made with simple ingredients
- Perfect for trying something different
When to Make Root Beer Jelly
Unlike fruit jellies that are often seasonal, this recipe can be made any time of year.
It’s especially popular:
- during the holidays
- for gift giving
- when you want a fun pantry recipe
Ingredients for 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
If you’re not sure which pectin to use, see my guide on what pectin is and how to use it.
How to Make Rootbeer Jelly
Combine the root beer soda and lemon juice in a large stock pot.
Sprinkle the powdered pectin on top of the juice mixture and use a whisk to mix it together. Stirring constantly, heat until boiling. Boil for one minute.
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 the pan from the heat. Remove any foam with a metal spoon. Ladle the jelly into hot sterilized canning jars, leaving 1/4 inch head space, and process in boiling water canner for 10 minutes.
Remove jars from canner and set the jars on the counter on a kitchen towel to cool.
If you enjoy making jelly from scratch, you might also like my mountain dew recipe, which follows a very similar process.
If you’re new to canning, be sure to read my water bath canning for beginners guide and see the canning supplies you need here before getting started.
What to Do if Your Jelly Doesn’t Set
If your jelly hasn’t set after a couple of days, don’t throw it out. Here’s exactly what to do if your jelly doesn’t set, including how to remake it successfully.
A Fun Gift Idea
If you’re looking for an inexpensive homemade gift, root beer jelly is a great option.
It’s unexpected, easy to make in batches, and pairs well with:
- biscuits
- toast
- English muffins
More Jelly Recipes
If you enjoy unique and homemade jelly recipes, try:
- Pear Jelly
- Apricot Jelly
- Chokecherry Jelly
- Blackberry Jelly
- Plum Jelly
- Rose Petal Jelly
- Dandelion Jelly
- Lilac Jelly
If you’re looking for more ideas, you can browse all of my canning recipes and preserving tips here.
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
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Combine the root beer soda and lemon juice in a large stock pot. Sprinkle the powdered pectin on top of the juice mixture and use a whisk to mix it together. Stirring constantly, heat until boiling. Boil for one minute.
-
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 the pan from the heat. Remove any foam with a metal spoon. Ladle the jelly into hot sterilized canning jars, leaving 1/4 inch head space, and process in boiling water canner for 10 minutes.
-
Remove jars from canner and set the jars on the counter on a kitchen towel to cool.
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Would diet Root Beer soda also work? Or is regular soda best?
Can you use diet soda
OMG. I am a novice canner. This recipe is so incredibly easy and the flavor is awesome. So far, I’ve made this as Root beer jelly, Orange crush jelly and Dr pepper jelly. I like doing the non traditional stuff . 🙂 Thank you.
How do you sterilize the jars?
And when you put the jelly into the jars to put in the boiling water (canner) do you put the lids on them first? Or put the kids on after while they are still hot?
Any jelly can be frozen. You just don’t need to process it but put it immediately in the freezer. It will stay fresh for up to 8 months in freezer.
Hi! At 7000 ft in altitude, you will need to increase the processing time by 15 minutes, so 25 minutes total.
I’d love to try this, but I live at 7000 ft above sea level. Do you know of any adjustments I’ll need to make?
Hi! A lot of people do sterilize their jars that way. It is not a recommended practice anymore, so that is why I don’t recommend it, but it’s up to you to use your best judgment.
Hi going to try but need to ask why not just use your oven?? I always put my clean jars in the oven low temp….. I grew up doing the water bath but putting them in a oven for a few hours before I start canning. Thanks I’m following you. Kat
Hi! I haven’t tried freezing jelly before, but I wouldn’t think it would have the same consistency when you de-thaw it.
Can you freeze instead of processing canning?
Want to try but I don’t trust my canning.
Hi! Rootbeer jelly is great on toast or french toast!
What do you do with root beer jelly???
Hi! I won’t say you can’t…a lot of people probably do. Officially it is recommended that you use store bought because the acidity level of store bought lemon juice is consistent, and the acidity level of fresh lemons is unpredictable. That said, most jelly and jam recipes have enough sugar and fruit in them that the high acid level still makes the recipe safe. Just need to be careful in changing ingredients because it does affect the acid level of a recipe. In this recipe there is no fruit, so if you want to be on the safe side you might want to use the store bought 🙂
This looks like a really interesting Jelly recipe, I’m keen to try it, and all the variations! One question – your recipe states ‘bottled lemon juice’. Is there a reason to use bottle juice or could I use fresh lemon juice? Given that I have a huge lemon tree…..?