Ingredientes para Spiced Beer Jelly
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Como fazer Spiced Beer Jelly
- Rinse 2 lbs of apples in cold water.
- Stem and cut the apples into eighths without peeling them.
- Place the apples in a preserving pan and cover with 2 cups of water.
- Bring to a boil, then reduce heat and simmer gently for 30 minutes.
- The apples will be soft.
- Strain the apple mixture through a fine-mesh strainer lined with cheesecloth, pressing gently on the solids to extract as much juice as possible.
- Allow the juice to drip freely. You may need to repeat straining if necessary for best clarity.
- Refrigerate the juice overnight to allow sediment to settle.
- The next day, carefully pour 2 cups + 1 ounce of the clarified apple juice into a saucepan, leaving any remaining sediment behind.
- Place two small saucers in the freezer to use for the cold plate test.
- Add 1 cup of beer (ale or stout recommended), 2 cups granulated sugar, 1 tablespoon orange zest, 2 tablespoons lemon juice, 2 cinnamon sticks, and 1/2 teaspoon ground cardamom to the apple juice in the saucepan.
- Bring the mixture to a gentle simmer over medium heat, skimming off any foam that rises to the surface.
- Increase the heat to medium-high and cook for 10-15 minutes, stirring gently, until the jelly begins to thicken.
- Perform the cold plate test: Place a small spoonful of the jelly onto a chilled saucer. Let it cool for a minute. If it wrinkles when you gently push it with your finger, it's ready.
- Remove the cinnamon sticks.
- Bring the jelly back to a boil for 1 minute.
- Carefully ladle the hot jelly into sterilized half-pint jars, leaving 1/4 inch headspace.
- Seal the jars immediately and process in a boiling water bath for 10 minutes (or follow recommended processing time for your altitude).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
755g
Fat
0g
Carbs
66g
