Post Updated 2/8/15 Oh, this ridiculous recipe. A few years ago I was drunk on St. Patrick’s Day and decided that it would be a good idea to make jelly out of the beer we were all drinking. So, I did. I wrote about it, and then it turned into one of the most popular posts on this site. Of course it was accompanied by horrible photographs, too. I finally have gotten around to updating it and adjusting the recipe. Without further delay, I give you:
STOUT BEER JELLYThis is a strange jelly. It makes an excellent present for someone who really likes beer. While it’s not the best on toast, it would be at quite at home on a cheese plate with sharp cheeses, pumpernickel bread, pickles and mustard. One of my friends at the farmers market recommends using it as a glaze for pork chops. makes: 6 half pint jars cook time: 1 hr. Ingredients:
- 3 12 ounce bottles of stout beer (I used Anderson Valley Brewing Company Oatmeal Stout)
- 1 package Sure-Jell low-sugar pectin
- 2 1/2 cups sugar
- 1/4 c. apple cider vinegar
Bring boiling water canner up to a boil and prepare jars and lids. Put the beer and vinegar into a very large pot. It will froth up much more than you can imagine. In a small bowl, mix together 1/2 c. sugar and the package of powdered pectin. Stir it into the beer and bring the mixture up to a boil. Once it’s boiling, add 2 c. sugar and return to a boil. Cook it at a rolling boil for 1 minute and then remove from heat. Ladle hot jam into hot, sterilized jars leaving 1/4″ headspace. Wipe rims and attach lids, and then process in a boiling water bath for 10 minutes. Adjust for altitude as necessary.