Root Beer Jelly Food
ROOT BEER JELLY
Make and share this Root Beer Jelly recipe from Food.com.
Provided by Diana Adcock
Categories Jellies
Time 13m
Yield 2 pints
Number Of Ingredients 4
Steps:
- Combine all ingredients except pectin.
- Heat to boiling stirring to dissolve sugar.
- Add pectin.
- Stir constantly to bring to a boil and boil hard for 30 seconds.
- Ladle into clean hot jars and process for 5 minutes in a boiling water bath canner.
- *Note-this came out of a 1935 cookbook and there was no processing time-just seal.
- Go with the 5 minutes folks.
- Also, you can use cola or cream soda if you like-they work best. Maybe even Dr. Pepper!
Nutrition Facts : Calories 1216.2, Sodium 20.8, Carbohydrate 313.9, Fiber 0.9, Sugar 312.5
A&W ROOT BEER COPYCAT
A quick copycat recipe that doesn't use dry ice. This does not store well so only make up what you want to use. Root beer concentrate can be found at your grocery store next to the extracts and flavorings.
Provided by Nyteglori
Categories Beverages
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Dissolve sugar in hot water.
- Add root beer flavoring.
- Slowly add to seltzer water and serve over ice.
Nutrition Facts : Calories 145.1, Sodium 50.5, Carbohydrate 37.5, Sugar 37.4
SPICED BEER JELLY
This is posted in response to a request from Fernygoat. It is from Christine Ferber's "Mes Confitures". Ferber doesn't use commercial pectin - instead you make your own apple juice, which supplies the pectin. The recipe does not say how much this makes, so the 6 half-pints yield is a guess on my part. Use the cold plate test to check the set as you are cooking it - when a drop of jelly placed on a cold plate "wrinkles" when you nudge it, it is done.
Provided by xtine
Categories Jellies
Time 1h10m
Yield 6 half pints
Number Of Ingredients 8
Steps:
- Rinse the apples in cold water. Stem and cut the apples into eighths without peeling them. Put the fruit in a preserving pan and cover them with the water. Bring to a boil and allow to simmer for 30 minutes on low heat. The apples will be soft. Collect the juice by pouring this preparation into a fine chinois strainer, pressing lightly on the fruit with the back of a skimmer. Then filter the juice a second time by pouring it through a cheesecloth that you have soaked and wrung out. Let the juice run freely. It is preferable to let the juice rest overnight in the refrigerator.
- Next day, measure 2 cups 1 ounce of the juice, leaving in the bottom of the bowl any residue that settled out overnight. You will have clearer jelly this way.
- Place two small saucers or plates in the freezer - you will use these to check the set.
- Pour the apple juice, beer, sugar, orange zest, lemon juice, cinnamon sticks, and ground cardamom into the preserving pan and bring it to a simmer. Skim carefully. Continue cooking on high heat for 10 to 15 minutes, stirring gently. Skim again if necessary. Check the set. Remove the cinnamon sticks & return to a boil. Put the jelly in jars immediately and seal.
JELLO SHOTS: ROOT BEER FLOAT
I love to create new surprises for our neighborhood gatherings, so this is one that I've made in the past, but the most recent that I've posted. I think that they may be made non-alcoholic by using more flattened root beer to replace the schnapps and vodka and adding a drop of vanilla extract (but I've never tried). *NOTE: Prep time includes cooling and refrigeration time. I hope you enjoy them.
Provided by rosie316
Categories Beverages
Time 4h35m
Yield 14-18 shots
Number Of Ingredients 5
Steps:
- In a small saucepan, pour in the flattened root beer and then sprinkle the unflavored gelatin over the top. DO NOT STIR and DO NOT HEAT. Allow to sit for 2-3 minutes.
- Whisk pan ingredients together and place the pan over medium heat and bring to a boil while stirring frequently to make sure that the gelatin dissolves. Remove from heat.
- Allow to cool to room temperature.
- In the meantime, line up shot glasses on a sheet pan.
- Once cooled, add the root beer schnapps and vanilla vodka. Stir/whisk until well combined.
- Pour the mix into little, plastic shot glass cups and place sheet pan into the refrigerator for at least 4 hours, until firm.
- Top each shot with just a tiny squirt of whipping cream, if desired.
- Enjoy!
Nutrition Facts : Calories 22.6, Sodium 5.6, Carbohydrate 2.2, Sugar 2.2, Protein 1.3
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