stout beer jelly
- makes 7 8oz. jelly jars
- 36 oz stout beer
- 1.5 packages powdered pectin
- 5 cups sugar
. Bring canner to a boil. Wash jars and lids. Put lids in a bowl and cover with boiling water with the canner.
2. In a large, non-reactive pot, bring the beer and powdered pectin to a rolling boil. It will be very frothy, that’s normal. Stir in sugar and bring back to a rolling boil. Cook on high heat for two full minutes.
3. Pour hot jelly into jars. It will still be very frothy. I decided to leave a thick layer of foam on top of the jellies to imitate the way dark beer looks in a glass, but you could certainly skim it off with a spoon if you like. I only wanted a little froth on top, so I ladled the jelly into jars and led the air bubbles rise to the top for a few minutes before I screwed the lids on. Wipe rims clean, screw on lids, and process half pint jars for 5 minutes.
4. Crack open another beer, toast some pumpernickel or rye bread, spread on some cream cheese and your new beer jelly, and eat up!