Pink Lemonade Jelly

pink lemonade jelly easy recipe

The kids are at zoo camp this week, so I snuck in a little canning in their absence…
They’ve been enjoying this pink jelly on their toast. It’s also pretty tasty on a little arrowroot biscuit!


Makes 5 half-pint jars and .25 c cook's treat!
Author: Roseanne Carrara, Summer of Funner


  • 1.5 c water
  • 4.5 cups sugar
  • 1 foil pouch liquid pectin
  • And one of the two following combinations:
  • 1 c lemon juice from about 5-6 lemons
  • 1/2 c strained pulverized raspberries from 1.5 c raspberries from about 1 1/2 c raspberries
  • or
  • 1 1/2 c lemon juice from about 7-8 lemons
  • 4-8 drops red or neon-pink food colouring


  • Sterilize 5 half-pint canning jars and prepare a boiling water bath for canning.
  • Juice the lemons into a bowl over a mesh strainer until you have 1 cup [or 1.5 cup] of fresh lemon juice.
  • Pulverize the raspberries in a food processor and pass through a mesh strainer into the container of lemon juice until you have 1.5 cup total juice [or add food colouring to the lemon juice].
  • Combine juice, water, and sugar in a medium saucepan.
  • Bring to a boil.
  • Add liquid pectin and return to a boil.
  • Boil hard for 2 minutes and remove from heat.
  • Ladle liquid into warm, sterilized canning jars, leaving about 1/4-in headspace.
  • Remove bubbles and foam from the top with a small spoon.
  • Add warm lids and rims and process in a boiling water bath for 10 minutes.
  • Let jelly jars cool and set for 24 hours.
  • Enjoy!

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If you liked this recipe, you’re bound to LOVE our Amazing Pink Lemonade Cream Bars!!

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2 Responses to Pink Lemonade Jelly

  1. Victoria January 9, 2015 at 12:43 pm #

    Hi! I am looking to make light pink jam favors for my wedding. What color was the jelly before you added the coloring drops?? Thanks!

    • January 9, 2015 at 6:28 pm #

      Hi! If you make the jelly with lemon juice and food colouring drops (as opposed to with raspberry juice and lemon juice)- there are two options in the recipe, then you can control the colour and get it to a light pink shade by adding just what looks right. Jelly can be testy. I’d definitely try making a test batch and make sure it came to the right consistency before I went and made tons for favours…Congratulations!!!! Just to note: Last year, I reduced the sugar in the recipe from 4.5 c to 3.5 cups…(because I was out) and it worked just as well. Who knows? a fluke?