Jello Jelly Kool Aid Jelly Recipes

KOOL-AID JELLY

Kool-Aid Jelly image

Make and share this Kool-Aid Jelly recipe from Food.com.

Provided by pastrytiff

Categories Jellies

Time 45m

Yield 4 pints

Number Of Ingredients 4

Ingredients

1 (1/4 ounce) package Kool-Aid, any flavor (no sugar added*)
1 (1 3/4 ounce) package sure-jell pectin (*)
3 cups granulated sugar
3 cups water

Steps:

Mix water, Sure-Jell and Kool-Aid together.
Bring to a boil, stirring constantly.
Stir in sugar.
Stir and bring to a full rolling boil that cannot be stirred down.
Boil for 1 minute, stirring constantly.
Remove from heat.
Quickly skim off foam with a large metal spoon.
Pour into jelly glasses and seal.
*******************************************.
If you want to try to make it sugar free I think it would work, just make sure to get the sugar free pectin (sure gel) otherwise it will not set. If I try it anytime soon, I will post and let you know how it turns out.

KOOL-AID JELLY (MANY FLAVORS) (FOR JELLY QUEEN)

Kool-Aid Jelly (Many Flavors) (For Jelly Queen) image

A quick jelly recipe with many flavors, how about Watermelon Kiwi or Arctic Green Apple, Black Cherry, yum, to name a few. You can also make an ice cream topping or syrup. Some Kool Aid flavors will not gel as quickly as others, I don't know why, this is a recent discovery. Use recipe Liquid Cement #151544 to get it to gel if it is still syrupy. I personally think there is some new ingredient in some of the flavors.I use dry pectin and unflavored gelatin. I have never had a problem but I live in a dry cold climate, maybe that effects the gelling.

Provided by Montana Heart Song

Categories Jellies

Time 20m

Yield 12 8 oz. jars

Number Of Ingredients 6

Ingredients

2 (1/4 ounce) packages unsweetened Kool-Aid powdered drink mix, any flavor
6 cups cold water
2 (6 ounce) bottles liquid pectin or 2 (2 ounce) packages dry pectin
2 (1/4 ounce) packages unflavored gelatin
6 cups sugar
1 teaspoon margarine (optional)

Steps:

In large stockpot add Kool Aid and cold water.
Stir in pectin and unflavored gelatin.
Let set five minutes until softened. Then stir and bring to a boil.
Add sugar and margarine. Bring to a rolling boil for 2 minutes.
Take off the burner, skim.
Note:The margarine cuts down the foam.
Pour into sterile hot jars.
Wipe rims and adjust the seal and bands tightly.
Process in a hot water bath in your canner for five minutes. Make sure the water covers the lids.
Remove the jars, turn upside down on a rack or cotton towels on the counter.
Do not move the jars until cool.
This makes 12 8 ounce jars of jelly.
I add the Knox unflavored gelatin because my husband likes a firm jelly.
I am sure you will be "hooked" with the flavors you can make and the cost is about 45 cents per jar.
Some flavors take longer to gel than others.
but there is a recipe that works to set or gell the jelly in the description of recipe.

Nutrition Facts : Calories 396.4, Sodium 35.1, Carbohydrate 100.7, Fiber 0.6, Sugar 100, Protein 1

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