6
beer inspired recipes
how to section
BASIC STEPS
for making perfect beer jelly
Making perfect jelly takes time, patience and a little practice. Making beer jelly is even more challenging
because hops can overwhelm and dominate the flavors of the jelly. However, if you start with a good recipe
and follow these simple instructions, you will have perfect jelly every time.
4
1
REINFORCE IT
The final step in the beer jelly making process is to add
the beer reduction to the finished mixture. The jelly will
still be quite liquid at this point, but don’t worry, it will
set up perfectly after a short while.
REDUCE IT
Most beer jelly recipes have you empty the entire
bottle into a pot, add ingredients and start cooking.
However, caramelizing the beer through reduction adds
complexity. Reducing two 16oz bottles down to 2 cups
can take 40 minutes, so it’s best to get it going first,
even though the reduced beer won’t go in until the
end.
2
SPICED BEER JELLY
Ingredients
(Makes twelve 4oz jars or six 6oz jars)
24 oz of craft beer (You can try whatever beer appeals,
but I really like the flavor of our local Strong Ale from
Out of Bounds Brewery).
2 sticks cinnamon
1/4 teaspoon cardamom
Grated zest of 1 orange
2 cups 100% apple juice
Juice of 1 lemon
5 1/4 cups sugar
2 pouches liquid pectin
Hops to Table Magazine
SWEETEN IT
Procedure
• Put beer, cinnamon, cardamom and orange zest into a medium-sized, stainless
steel pot. Bring to a boil over high heat. Remove from heat, cover and allow
ingredients to steep for 20 minutes.
Sugar plays an important role in jelly making: it helps preserve, set, and flavor the final product. It is important to
remember not to cut back on the sugar because the sweetness helps balance the bitterness of the hops.
5
SET IT
Transfer your finished beer jelly to jars and let cool to
room temperature. Keep in mind that it may take up to
24 hours for the mixture to set. Be patient and let nature
take its course. The finished product will be worth the
wait.
• Remove and discard cinnamon sticks.
• Transfer beer mixture to large, stainless steel pot. Stir in apple juice, lemon
juice and sugar. Heat on high, stirring constantly. Bring mixture to a full, rolling
boil that can’t be broken by stirring. Add both pouches of pectin and continue
stirring. When mixture comes back to a full, rolling boil, continue boiling hard
and stirring constantly for two minutes, or until mixture begins “sheeting” off a
spoon.
• Fill jars
• Remove from heat, quickly skim foam and fill hot jars to 1/4” headspace. Wipe
rims with clean, wet cloth and cover with lids and bands. Tighten bands to
fingertip tight (just until you feel resistance). Place jars into water bath canner.
Bring to a boil, reduce heat to simmer and cover. Process for 10 minutes at sea
level.
• After 25 minutes, turn off heat and remove canner lid. Allow to sit for 5
minutes. Allow to sit for 12 to 24 hours until all jars have “popped,” indicating
an adequate seal. Reprocess or refrigerate and promptly use any jars that don’t
seal properly.
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THICKEN IT
EAT IT
Pectin is naturally occurring in many fruits. It is a carbohydrate (a polysaccharide) found in and around the cell walls
of plants, and helps to bind those cells together. It is often
not necessary when using whole fruit; however, when
using juice it helps to bind the final product.
Once it’s set, it is ready to serve. Beer jelly goes perfect
with cheese, on toast or be creative and mix it with soy
sauce, sesame oil and chili paste for an awesome dip or
marinade.
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Hops to Table Magazine