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!
PINK LEMONADE JELLY
Makes 5 half-pint jars and .25 c cook’s treat!
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
.5 c strained pulverized raspberries from 1.5 c raspberries
- 1.5 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 .25-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.
If you liked this recipe, you’re bound to LOVE our Amazing Pink Lemonade Cream Bars!!