Stout Beer Jelly


Stout Beer Jelly

Stout Beer Jelly

 

So this was probably the most frustrating recipe I’ve done yet and it’s basically because I had no idea what I was doing. There were three of us doing an assembly line of boiling jars, filling jars, and then capping the jars. We had to do it three times because I didn’t get the recipe right until the third try.

Oh, but it was worth it. It tastes sweet like sweet jelly and has the stout flavor on the back end. It goes so well on a white sharp cheddar cheese too.  Not sure if it’s something you would want to put on toast, but it’s a great addition to any party and it makes so many jars I gave them away as gifts.

 

Stout Beer Jelly

 

Ingredients

4 bottles of stout beer (I used 2 Founder’s Breakfast Stout, 1 Magic Hat Heart of Darkness, 1 Terrapin PumpkinFest Ale (I know its not stout, but I didn’t plan well enough ahead!  Still worked out.)

4 2/3 cups of granulated sugar

Juice of one lemon

1 tablespoon of vanilla (or go the vanilla bean route for better flavor)

Zest of one orange

1 cup of pectin

 

Directions

  1. In a large, heavy-bottomed pot over high heat, bring the beer, sugar, lemon juice, vanilla beans, allspice berries, cloves, star anise, and orange zest to a boil.
  2. Remove from the heat, transfer to a storage container, and refrigerate overnight or up to 5 days.
  3. Strain the liquid and save the vanilla beans for another use.
  4. Pour into a large, wide pot, stir in the pectin, and bring to a boil over high heat—be careful that the beer doesn’t boil over. Cook, stirring occasionally, until the mixture reaches about 215F and has the texture of light syrup, 25 to 35 minutes.
  5. Scald 6 half-pint jars and one 4-ounce jar in a large pot of simmering water fitted with a rack—you will use this pot to process the jars. Right before filling, put the jars on the counter. Meanwhile, soak the lids in a pan of hot water to soften the rubber seal.
  6. Transfer the jam to a heat-proof pitcher and pour into the jars, leaving a 1/2-inch space from the rim of the jar. (Depending on how much you reduced the jam, you may not need the small jar.) Wipe the rims with a clean towel, seal with the lids, then screw on the bands until snug but not tight.
  7. Place the jars in the pot with the rack and add enough water to cover the jars by about 1 inch. Bring the water to a boil and process the jars for 10 minutes (start the timer when the water reaches a boil). Turn off the heat and leave the jars in the water for a few minutes. Remove the jars from the water and let cool completely.

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