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Rex jelly still can be bought; recipe may be similar

By Melba Lovelace Published: August 27, 2008
DEAR MELBA • Yvonne Butler of Ada asked about Rex jelly. I grew up eating Rex jelly during the 1930s and '40s. We bought it in a half-gallon, blue- and white-striped bucket. We ate it at meals, between meals and took it to school in our lunch pails. I don't know if they still make it, but it was sure good in those days.

Doyle Blakely, Madill

DEAR MELBA • As a child, I, too, enjoyed my mother's homemade biscuits with home-churned butter and Rex jelly. The buckets the jelly came in became our lunch pails. If we find it, I wonder if it will still taste as good. Probably not, without my mom's biscuits and butter. What memories!

Leona Lovelasky, City

DEAR MELBA • We ate Rex jelly on our waffles instead of syrup. Recently, at the request of my mom, I did an Internet search to see whether it was still available. I found that it can be purchased online at I also found a recipe for jelly that may be similar. I haven't tried it yet.

2 packages raspberry Kool-Aid (or 1 raspberry and 1 strawberry)

4 cups water

1 package pectin

5 cups sugar

1 teaspoon lemon juice, optional

•Mix the Kool-Aid, water and pectin. Bring to boil. Add sugar and lemon juice. Return to boil. Boil for a full minute, at least. Skim off foam; pour into jars, and seal. Wipe jar tops before sealing.

Pat Cook, Perry

Follow cooking directions included with the pectin you're using. You will need to store this jelly in the refrigerator or process in hot water bath 5 minutes.

Ann Padgett shared a similar recipe she said she found at a flea market. She said her aunt tried it and thought it was like the jelly of her childhood. And Sally Duke of Edmond has different memories. She remembers she ate it when growing up because that was what her daddy bought.


DEAR MELBA • Here is the recipe for German Sweet Chocolate Cake.

German Sweet Chocolate Cake
1 package (4 ounces) German sweet chocolate

½ cup water

2 cups flour

1 teaspoon baking soda

½ teaspoon salt

1 cup (2 sticks) butter or margarine

2 cups sugar

4 eggs, separated

1 teaspoon vanilla

1 cup buttermilk

•Line bottoms of three 9-inch round cake pans with wax paper.

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