How to Make Rootbeer Jelly
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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. 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).
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 gel 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 gel properly. If after two days your jelly still isn’t set, then follow these instructions for what to do if your jelly doesn’t set.
If you are going to make a lot of jam and/or jelly, then you HAVE to try this powdered pectin that you can buy in bulk from Amazon. Six tablespoons of this pectin is the equivalent to one box of Suregel pectin. This is the ONLY way to buy pectin inexpensively if you are going to buy a lot of it (like I do!).
Hoosier Hill Fruit Pectin, 2 lb bag
Related Jelly Recipes:
- Mountain Dew Jelly
- Dandelion Jelly
- Rose Petal Jelly
- Pear Jelly
- Apricot Jelly
- Grape Jelly
- Watermelon Jelly
- Chokecherry Jelly
- Blackberry Jelly
- Lilac Jelly
- Pomegranate Jelly
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
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.
Prepworks by Progressive Canning Funnel for Regular and Wide Mouth JarsGranite Ware Covered Preserving Canner with Rack, 12-Quart
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15 Comments on "Rootbeer Jelly"
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.
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! At 7000 ft in altitude, you will need to increase the processing time by 15 minutes, so 25 minutes total.
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?
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! 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.
What do you do with root beer jelly???
Hi! Rootbeer jelly is great on toast or french toast!
Can you freeze instead of processing canning?
Want to try but I don’t trust my canning.
Hi! I haven’t tried freezing jelly before, but I wouldn’t think it would have the same consistency when you de-thaw it.
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.
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…..?
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 🙂