Pink Lemonade Jelly

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!

Print Recipe

PINK LEMONADE JELLY

Makes 5 half-pint jars and .25 c cook's treat!

Author: Roseanne Carrara, Summer of Funner

Ingredients

• 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

Instructions

• 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!

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