Cream Soda Jelly Recipes

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PEPPER JELLY



Pepper Jelly image

This family favorite makes a great gift, too! Excellent served with cream cheese and crackers as an appetizer.

Provided by Laura Rhodes

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Yield 28

Number Of Ingredients 4

1 ½ cups finely chopped green bell pepper
1 ½ cups distilled white vinegar
6 ½ cups white sugar
3 ounces liquid pectin

Steps:

  • In a large, stainless steel saucepan, combine green pepper, white vinegar, and white sugar. Bring to a boil, and cook for 6 minutes, stirring constantly.
  • Stir in liquid pectin, and continue to boil for 3 more minutes, stirring constantly. Skim off foam with a metal spoon, and remove pan from heat
  • Ladle jelly into sterilized jars, leaving a 1/2 inch space at the top. Seal, and process in a boiling-water canner for 5 minutes.

Nutrition Facts : Calories 181.9 calories, Carbohydrate 46.9 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 46.6 g

HOMEMADE CREAM SODA



Homemade Cream Soda image

Homemade Cream Soda is a super simple, nostalgic soda recipe that's easy to make at home and is so refreshing on warm summer days. Once you know how to make your own soda pop, you'll never go back to store bought.

Provided by Sue Moran

Categories     Drinks

Time 5m

Number Of Ingredients 5

3/4 cup granulated sugar
3/4 cup water
2 Tbsp vanilla extract Note: the quality of your extract will make a difference, so look for pure vanilla extract, and avoid artificial flavorings.
1 tsp lemon juice
plain soda water, for mixing.

Steps:

  • Heat the sugar and the water in a saucepan until the sugar is completely dissolved.
  • Remove the syrup from the heat, and stir in the vanilla extract and the lemon juice. Let the syrup cool and then store in the refrigerator.
  • Mix 1 1/2 to 2 ounces of the syrup into 8 ounces of soda water. Or, you can make a big batch of cream soda at once, using the same ratio of syrup to soda water.

Nutrition Facts : Calories 131 kcal, Carbohydrate 31 g, Protein 1 g, Fat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving

SOFT DRINK JELLY



Soft Drink Jelly image

I took another recipe and changed it to suit my taste and to offer more choices of flavors. I have made this recipe many times and each time it comes out perfect. I hope you enjoy the results as much as we do. Cream Soda, Orange, Mello Yello and Strawberry are our favorites so far.

Provided by Kathy in Fla

Categories     Jellies

Time 35m

Yield 4-6 pints, 4-6 serving(s)

Number Of Ingredients 3

1 (12 ounce) bottle carbonated beverages
3 cups sugar
1 (3 ounce) envelope liquid pectin

Steps:

  • Combine soft drink and sugar in a heavy sauce pot.
  • Bring to boil and boil one minute.
  • Add pectin.
  • Stirring constantly, bring to another boil and boil hard for 1 minute.
  • Ladle into clean hot jars seal with clean hot lids and bans.
  • For those who prefer - Process for 5 minutes in a boiling water bath canner.
  • NOTE: I use and prefer the inversion method for this recipe.
  • Cook time is estimate.

Nutrition Facts : Calories 582.8, Sodium 1.5, Carbohydrate 150.4, Fiber 0.5, Sugar 149.7

HOMEMADE CREAM SODA



Homemade Cream Soda image

This homemade cream soda is a summer (and winter, spring, and fall) favorite of mine. You can use any flavor, and the amounts can be altered to your taste. Enjoy!

Provided by Amanda H.

Categories     Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 4

½ cup ice, or as needed
8 ounces seltzer water
1 teaspoon vanilla-flavored syrup, or to taste
¼ cup half-and-half

Steps:

  • Fill a 12-ounce tumbler about halfway with ice. Pour in seltzer water, followed by vanilla syrup. Add half-and-half and stir to blend.

Nutrition Facts : Calories 96.7 calories, Carbohydrate 7.1 g, Cholesterol 22.4 mg, Fat 7 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 37.1 mg, Sugar 3.2 g

CREAM SODA AND RASPBERRY CUPCAKES



Cream Soda and Raspberry Cupcakes image

These happy-looking cupcakes, with swirls of pink in the frosting, are only improved by a generous sprinkling of fun - in the form of popping candy, of course. The cream soda flavoring gives these cupcakes an ice cream shop vibe and can be ordered online, but vanilla will work just as well. Feel free to bake the cupcakes a day ahead and keep them in an airtight container. Top them with the mascarpone cream a couple of hours before you intend to serve them. For maximum effect, be sure to sprinkle on the popping candy only right before serving.

Provided by Yotam Ottolenghi

Categories     cakes, dessert

Time 1h15m

Yield 12 cupcakes

Number Of Ingredients 17

1 large lemon
24 raspberries (160 grams)
9 tablespoons/125 grams unsalted butter, cut into 1-inch cubes, softened
1 cup plus 2 tablespoons/225 grams superfine (caster) or granulated sugar
1/4 teaspoon cream-soda flavor extract (see Tip) or 1/2 teaspoon vanilla bean paste or extract
2 large eggs
1/2 cup/120 grams mascarpone
1 1/4 cups/160 grams all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon fine sea salt
14 raspberries (75 grams)
1 1/2 cups/340 grams mascarpone
1 cup/225 milliliters heavy whipping cream
3 tablespoon plus 1 teaspoon/40 grams superfine (caster) or granulated sugar
1/2 teaspoon cream-soda flavor extract, or 1 teaspoon vanilla bean paste or extract
1/2 ounce/15 grams store-bought white or pink meringues, roughly crushed (1/2 cup)
2 tablespoons/19 grams popping candy (optional)

Steps:

  • Make the cupcakes: Heat the oven to 350 degrees Fahrenheit/180 degrees Celsius. Line a standard muffin tin with 12 paper liners.
  • Use a small, sharp knife to trim the ends of the lemon and then cut away all the skin and pith. Slide your knife between the membranes to release the segments, then roughly chop each segment into 3 or 4 pieces. You need 24 pieces in total. Stuff each of the raspberries with the lemon pieces and set aside.
  • Add the butter, sugar and cream-soda extract to the bowl of a stand mixer with the paddle attachment in place. (Alternatively, do this in a large bowl with a hand-held mixer). Mix on medium-high speed for about 3 minutes, or until pale, fluffy and aerated. Scrape down the sides if needed, then turn the speed to medium and add the eggs, one at a time, making sure each is completely incorporated.
  • Scrape the bowl. Then, with the speed on medium-low, add the mascarpone, flour, baking powder and salt, and mix to combine. Turn the speed to medium and mix for 15 seconds, or until everything is smooth and evenly combined. Use two spoons to evenly divide the batter among the liners, so they are about two-thirds full. Press two raspberries, hole sides up, into the center of a cupcake so they're submerged halfway in the batter. Repeat with the remaining berries and cupcakes.
  • Bake for 30 minutes, or until springy to the touch and a toothpick inserted into the center comes out clean. Leave to cool for 5 minutes, then carefully transfer the cupcakes to a wire rack to cool completely.
  • Once the cupcakes are cool, make the toppings: Blitz the raspberries into a smooth purée using a small food processor or blender. (Alternatively, mash them very thoroughly with a fork.) For the frosting, add the mascarpone, cream, sugar and cream-soda extract to the bowl of a stand mixer with the whisk attachment in place. Start the mixer on low, then gradually increase the speed to medium-high and whisk for about 1½ minutes, or until soft to medium peaks form. You don't want it to be runny at all. (Alternatively, do this in a bowl with a hand-held mixer.) Add the blitzed raspberries, stirring just 3 or 4 times and not more so that the frosting is streaky with red bits throughout.
  • Fit a piping bag with a star-shaped piping tip (about 1 ¼-inches/30-millimeters wide) if you have one. (Alternatively, snip a hole in a piping bag or resealable plastic bag.) Place the bag tip-side down into a cup and fold the top over the rim to help keep it upright. Use a spatula to transfer the mascarpone cream to the bag and then pipe tall swirls of the cream on top of the cupcakes. Just before serving, sprinkle with the meringue and, if using, the popping candy.

CREAM SODA JELLY



Cream Soda Jelly image

Make and share this Cream Soda Jelly recipe from Food.com.

Provided by Chef Aint Bs

Categories     Jellies

Time 10m

Yield 4 8-ounce jars

Number Of Ingredients 4

12 ounces cream soda (I use Stewarts)
3 cups sugar
1/2 cup water
3 ounces liquid pectin

Steps:

  • Combine all ingredients except pectin.
  • Heat to boiling stirring to dissolve sugar.
  • Add pectin.
  • Bring to a rolling boil ( a boil that that cannot be stirred down)
  • stirring constantly for 1 minute.
  • Ladle into clean hot jars and process for
  • 5 minutes in a boiling water bath canner.

Nutrition Facts :

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