Cinnamon-Coca Cola Jelly

This recipe sounded so weird, I had to try it.  And to continue my theme inspired by Christmas Vacation, why do I think this might be something that Cousin Catherine might make for gifts.  (No judgement.)

Cinnamon-Coca Cola Jelly also marks my only non-boozy offering for this season’s “Jelly of the Month” Club.  


Cinnamon-Coca Cola Jelly


This jelly is great in a PB&J sandwich.


  • 3 1/2 c. Coca-Cola (I used the “limited edition” Cinnamon Coca-Cola.)
  • 1 (1.75 oz.) pkg. powdered pectin
  • 3 1/2 c. sugar


  1. Sterilize jars and prepare water bath.
  2. In a 6- to 8-quart heavy pot combine coke and pectin. Whisk until pectin is dissolved.
  3. Bring to a full rolling boil, stirring constantly. Add sugar.  Return to a full rolling boil, stirring constantly and boil hard for 1 minute, continuing to stir. Remove from heat. Quickly skim off any foam with a metal spoon.
  4. Ladle hot jelly into sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
  5. Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner.  Cool.

Yield: 6 half pint jars

 For a savory twist, mix some of the jelly in with barbecue sauce and stir into pulled pork.   You can also use this as a ham glaze. 
I like the ultra sweetness, so for me, it make the ultimate coke float-sundae.   Spoon some over vanilla ice cream and top with a cherry.
Cinnamon Coca-Cola is a seasonal offering that I picked up recently.  I really don’t drink a lot of sodas but I do like this version for a pick-me-up.
You can make this jelly with whatever kind of soda you desire?  Grape Nehi?  Orange Crush?  Root Beer?  7-Up?   What’s your guilty pleasure?
Stay tuned for the next installment:  Limoncello Jelly.
These holiday posts were inspired by National Lampoon’s Christmas Vacation.  Click here for more details.  

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