Kool-Aid Freezer Jelly

Gail Herbest Recipe

By Gail Herbest Gaillee

It can't get any easier then this! I got this off the internet along time ago, it is so easy and very yummy. You get to pick the flavor.
Pictured is Grape and Cherry, I have run out of the small containers so used the larger ones and just filled 1/2 full.


Recipe Rating:
 3 Ratings
Serves:
approx:4(8oz fluid) containers
Prep Time:

Ingredients

1
envelope of any flavor kool aid (or any flavor unsweetend soft drink mix)
3 c
water ( i use hot water to help dissolve the sugar )
1 box
sure-gel fruit pectin
3 c
sugar

Directions

1
stir Kool-aid mix with water until dissolved.
Mix fruit pectin in a separate small bowl with 1/2 of cup of the sugar.
Gradually stir into prepare Kool-Aid, mixing thoroughly. set aside for 10 minutes stirring occasionally.
2
stir in the remaining sugar gradually; continue to stir until completely dissolved and no longer grainy.(any small lumps will disappear after the jelly stands overnight.)
3
pour into clean dry containers filling to within 1/2 inch of tops.
4
cover at once with tight lids. Let stand at room temperature overnight.
store in freezer until opened: then in refrigerator.
  • Comments

  • 1-5 of 12
  • user
    Leah Stacey CookingMaven - Sep 30, 2010
    wow this sounds interesting! I will have to give this a try. I think my kids will like making this with me. Is it good on Biscuits?
  • user
    Laurie Della Noce Lauriedn - Sep 30, 2010
    Is it like a snow ball or something? What do the kids do with it?
  • user
    Gail Herbest Gaillee - Sep 30, 2010
    yes it goes great with biscuits, English muffins and toast :-)
  • user
    Joyce Adams Aubrey - Nov 2, 2010
    Do you know,if the sugar could be substituted with Splenda ? I'm diabetic..
  • user
    Gail Herbest Gaillee - Nov 2, 2010
    I can't see what difference it would make, But I'm not sure how much splenda you would have to put in maybe a little and taste it then add more until it is sweet enough? I think 3 cups of splenda would make it really really sweet This would be interesting to find out I'm not sure who to ask :-)