Talk of koolickles on WDRB in the Morning inspired Shelbyville's Chrissy Critchfield to tell us about her Mountain Dew Jelly.
Facebook fans went wild for the idea, when Chrissy shared her recipe.
We asked to try her jelly, and not only did she make us Mountain Dew Jelly from her recipe, but she made us a whole assortment of jelly including: Jalapeno, Cantelope, Margarita (no tequila), Watermelon, White Zinfandel and Root Beer!
She also made Monkey Butter, which is a hit at Chrissy's house AND in our WDRB studios.
So she's sharing the recipe:
5 medium-size perfectly ripe bananas (no brown spots)
20 oz. can of crushed pineapple, not drained
1/4 cup coconut
3 cups of white sugar
3 Tbsp lemon juice (use bottled for uniform acidity)
Peel and slice bananas, then add all ingredients to a heavy saucepan.
Bring to a boil, stirring often, and then reduce to a simmer.
Cook until thick.
As the mixture thickens, stir constantly until desired thickness is achieved.
When thick, spoon mixture immediately into hot sterilized jars leaving a 1/2" head space, apply heated lids and rings, and process in a boiling water bath for 15 minutes. I don't know why I bother canning it, it doesn't last in my house anyway!
(It doesn't say in the recipe but you can mash it, puree it or keep it thick, whatever consistency you prefer)
Chrissy says to make Mountain Dew Jelly you just boil it down, add sugar and a package of sure gel.
Everyone seems to like the Mountain Dew Jelly! So here's the recipe, if you want to try it.
Mountain Dew Jelly (you can substitute any soda)
3 1/4 cup soda (I boil an entire 2 liter down to 7 cups & make 2 batches)
4 1/2 cup sugar
1 pkg sure gel
2 TBSP lemon juice (if using Mt. Dew,Mello-Yello,Sierra Mist, 7up,Sprite or Sundrop soda)
Boil soda 3 min
Follow sure gel jelly directions
Water Bath 10 minutes.