Ginger Ale Jelly

Recipe adapted from a 1935 cookbook, Chef DiB's Root Beer Jelly here at "RECIPZAAR"

• Ready In: 10 mins
• Yields: 4 8-ounce jars

Ingredients

• 12  ounces ginger ale (I used Blenheim)
• 3  cups sugar
• 1⁄2 cup water
• 3  ounces  liquid pectin

Directions

1. Combine all ingredients except pectin.
2. Heat to a rolling boil,stirring constantly.
3. Add pectin.
4. Bring to a rolling boil, (a boil that can't be stirred down). Stirring constantly for 1 minute.
5. Ladle into clean hot jars and process for 5 minutes in a boiling water bath canner.