Instructions:
- Prepare the Jars:
- Sterilize your canning jars, lids, and bands by boiling them in water for at least 10 minutes.
- Keep them warm until you’re ready to use them.
- Make the Jelly:
- Pour the root beer into a large pot and add the lemon juice.
- Bring the mixture to a boil over medium-high heat.
- Gradually stir in the powdered pectin, ensuring there are no lumps.
- Continue to stir the mixture and bring it to a full rolling boil that cannot be stirred down.
- Add the Sugar:
- Add the granulated sugar all at once, stirring constantly.
- Return the mixture to a full rolling boil and boil for exactly 1 minute, continuing to stir constantly.
- Check the Consistency:
- After boiling, remove the pot from heat and skim off any foam that has formed on the surface.
- To check the consistency, place a small amount of jelly on a chilled plate. If it thickens and wrinkles when pushed, it’s ready.
- Fill the Jars:
- Carefully ladle the hot root beer jelly into the sterilized jars, leaving about 1/4 inch of headspace.
- Wipe the rims of the jars with a clean, damp cloth to remove any residue.
- Place the lids on the jars and screw the bands on just until fingertip-tight.
- Process the Jars:
- Place the filled jars in a boiling water bath canner, making sure the water covers the jars by at least 1 inch.
- Process the jars in boiling water for 10 minutes (adjust time if you are at a high altitude).
- Cool and Store:
- Carefully remove the jars from the canner and place them on a towel or cooling rack.
- Let the jars cool undisturbed for 12-24 hours.
- After cooling, check the seals by pressing the center of each lid. If the lid doesn’t pop back, the jar is sealed.
- Store the sealed jars in a cool, dark place for up to a year. Refrigerate any jars that did not seal properly and use them within a few weeks.