Kool-Aid Jelly

Why did we make Kool-Aid jelly in jams and jellies class today? Why not, I answer.

Tropical fruit punch jelly. What would you eat it on? Not sure, but it sure had a purdy color. And oh so much sugar.

While searching the internet for the recipe, I found a Mt. Dew jelly. I proposed that to the students. Nary a one was interested. Kool-Aid jelly was exciting enough for them. I was thinking about a Dr. Pepper jelly myself.

Kool-Aid Jelly
6 cups sugar
3 cups water
1/4 tsp. baking soda
1 envelope unsweetened Kool-Aid (any flavor)
2 pouches of liquid pectin
Canning jars and lids

1. In a large pot, bring to a full rolling boil, sugar, water, soda and Kool-Aid.
2. Add liquid pectin and return to a full boil.
3. Boil for 1 minute.
4. Remove from heat and skim.
5. Immediately pour into hot jars and seal.
6. Process for 10 minutes.
7. Cool and store.