Root Beer Jelly Recipes

CANNING ROOTBEER JELLY

Steps:

• Combine the root beer soda and lemon juice in a large stock pot. Sprinkle the powdered pectin on top of the juice mixture and use a whisk to mix it together. Stirring constantly, heat until boiling. Boil for one minute.
• Add the butter and return to a boil. Add the sugar to the pot all at one time (measure it and have it ready ahead of time). Stir until sugar is dissolved. Return to a boil and boil for one minute.
• Remove the pan from the heat. Remove any foam with a metal spoon. Ladle the jelly into hot sterilized canning jars, leaving 1/4 inch head space, and process in boiling water canner for 10 minutes.
• Remove jars from canner and set the jars on the counter on a kitchen towel to cool.

ROOT BEER BBQ SAUCE

Steps:

• Boil the root beer in an 8-quart saucepot over high heat until reduced by half, about 15 minutes.
• Lower the heat to a medium-low and add the ketchup, brown sugar, cider vinegar, pepper, ground ginger and salt. Simmer, stirring frequently, until the sauce reaches the desired thickness, another 5 to 10 minutes.
• Chill in the refrigerator until fully cooled.

ROOT BEER JELLY

Steps:

• Combine all ingredients except pectin.
• Heat to boiling stirring to dissolve sugar.
• Add pectin.
• Stir constantly to bring to a boil and boil hard for 30 seconds.
• Ladle into clean hot jars and process for 5 minutes in a boiling water bath canner.
• *Note-this came out of a 1935 cookbook and there was no processing time-just seal.
• Go with the 5 minutes folks.
• Also, you can use cola or cream soda if you like-they work best. Maybe even Dr. Pepper!

ROOT BEER BBQ RIBS

Steps:

• In a small saucepan, combine the first 10 ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until sauce is reduced to 2 cups. Set aside., Cut ribs into five serving-size pieces; sprinkle with salt and pepper. Place in a 5- or 6-qt. slow cooker. Pour sauce over ribs. Cover and cook on low for 6-8 hours or until meat is tender. Serve with sauce.

ROOT BEER BBQ SAUCE

Steps:

• Stir together the root beer, ketchup, orange juice, Worcestershire sauce, and molasses in a saucepan. Season with ginger, paprika, chipotle powder, garlic powder, onion powder, and red pepper flakes. Bring to a boil over high heat, then reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Use immediately or store in the refrigerator up to a week.

HOMEMADE ROOT BEER

Steps:

• In a large cooler, mix together the sugar and water, stirring to dissolve sugar completely. Stir in the root beer extract. Carefully place the dry ice into the cooler, and cover loosely with the lid. Do not secure the lid, as pressure may build up.
• Let the mixture brew for about an hour before serving. Leftover root beer can be stored in one gallon milk jugs.

ROOT BEER FLOAT FUDGE

Steps:

• Line a 9-in. square baking pan with foil; grease foil with 1 teaspoon butter. In a large heavy saucepan, combine sugar, milk and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 4 minutes., Remove from heat. Stir in baking chips and marshmallow creme until melted. Pour one-third of the mixture into a small bowl; stir in vanilla., To remaining mixture, stir in root beer concentrate; immediately spread into prepared pan. Spread vanilla mixture over top. Refrigerate 1 hour or until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container in the refrigerator.

SPICY ROOT BEER AND BOURBON GLAZED BABY BACK RIBS

Steps:

• To make the glaze, place all of the ingredients for the glaze in a 6-quart pot or larger, and cook over medium-high heat.
• Bring the contents of the pot to a boil, stirring often to dissolve the sugar.
• Once the mixture has come to a boil, reduce the heat to medium and allow the mixture to reduce to a glaze consistency, about 25 to 30 minutes longer.
• Remove the glaze from the stove and strain though a fine mesh strainer.
• Reserve and keep warm, until ready to use.
• Preheat the oven to 275 degrees F.
• Place the ribs on a sheet pan or baking sheet.
• In a small mixing bowl, combine the kosher salt, paprika, garlic powder, onion powder, black pepper and cayenne pepper.
• Stir well to incorporate, and use 1 tablespoon of the spice rub to cover each of the ribs.
• Rub the mixture into the meat and allow it to sit undisturbed for at least 20 minutes.
• Pour the chicken stock into the sheet pan, and cover the pan with aluminum foil, making a tight seal.
• Place the sheet pan in the oven and bake for 1 1/2 to 2 hours, or until the ribs are very tender.
• Remove the ribs from the oven, discard the foil and the fat and oil from the sheet pan, and allow the ribs to cool for 15 to 20 minutes.
• Adjust the oven to the broil setting and position the oven rack to the lowest rung.
• Brush the ribs with a generous coating of the glaze, about 3 tablespoons of the glaze per set of ribs.
• Place the sheet pan back in the oven, and broil until the ribs are browned and caramelized, about 5 minutes.
• Remove the ribs from the oven and lay on a cutting board meaty side down.
• Use a sharp knife to cut the ribs apart.
• Serve the ribs with some of the leftover glaze on the side, if desired.