What? Stout beer jelly?
My family was skeptical…I was intrigued.
Of course, I had to try it.
After the first batch, I made a run to the store for more jars. Yum!
Great gift for the guys in the Emerald Society on St. Patrick’s Day.
Original recipe from Grow It, Cook It, Can It via Punk Domestic:
Stout Beer Jelly
makes 5 half pint jars
2 12-oz bottles of Guinness beer
1 package powdered Sure-Jell pectin
3 1/2 cups sugar
1. Get your water heating in your canner. Start heating a separate small pot of water for seals.
2. Place jars in canner to get hot.
2. In a large, non-reactive pot, bring the beer and powdered pectin to a rolling boil. Stir in sugar and bring back to a rolling boil. Cook on high heat for two minutes.
3. Remove hot jars from canner. Pour hot jelly into jars. As the original recipe suggested, I left a layer of foam on the top of the jelly so it looks like freshly poured beer in a mug. Wipe rims clean and place seals and rings on the jars. Process half-pint jars in your water bath canner for five minutes.
The label is printed on thin cardstock and adhered to a plain white cupcake wrapper for that bit of frill peeking out from the rim of the ring. Tie it off with a piece of jute.