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.
- 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.