Forktionary

Spiced Beer Jelly Recipe

Craft a unique and delicious Spiced Beer Jelly using Christine Ferber's masterful technique from her renowned cookbook, "Mes Confitures." This recipe skips commercial pectin, relying instead on the natural pectin found in homemade apple juice for a truly authentic, flavorful experience. The result? Six delightful half-pints of a subtly spiced, beautifully set jelly perfect for gifting or enjoying yourself. Impress your friends and family with this sophisticated preserve – the perfect pairing for cheese boards, or alongside your favorite morning toast!

Prep Time 30 mins
Cook Time 70 mins
Calories 801.4 kcal
Protein 1g
Rating 5.0 (1 Reviews)
Spiced Beer Jelly 14

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Spiced Beer Jelly

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How to Make Spiced Beer Jelly

  1. Rinse 2 lbs of apples in cold water.
  2. Stem and cut the apples into eighths without peeling them.
  3. Place the apples in a preserving pan and cover with 2 cups of water.
  4. Bring to a boil, then reduce heat and simmer gently for 30 minutes.
  5. The apples will be soft.
  6. Strain the apple mixture through a fine-mesh strainer lined with cheesecloth, pressing gently on the solids to extract as much juice as possible.
  7. Allow the juice to drip freely. You may need to repeat straining if necessary for best clarity.
  8. Refrigerate the juice overnight to allow sediment to settle.
  9. The next day, carefully pour 2 cups + 1 ounce of the clarified apple juice into a saucepan, leaving any remaining sediment behind.
  10. Place two small saucers in the freezer to use for the cold plate test.
  11. 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.
  12. Bring the mixture to a gentle simmer over medium heat, skimming off any foam that rises to the surface.
  13. Increase the heat to medium-high and cook for 10-15 minutes, stirring gently, until the jelly begins to thicken.
  14. 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.
  15. Remove the cinnamon sticks.
  16. Bring the jelly back to a boil for 1 minute.
  17. Carefully ladle the hot jelly into sterilized half-pint jars, leaving 1/4 inch headspace.
  18. 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

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Time To Make Course Preparation Jellies Condiments Etc Easy 4 Hours Or Less