Here is the site - http://growitcookitcanit.com/2011/03/17/stout-beer-jelly/
Here is the recipe:
Ingredients:
1. Bring canner to a boil. Wash jars and lids. Put lids in a bowl and cover with boiling water with the canner.
- 2 12 ounce bottles of stout beer (I used Guinness)
- 1 package powdered Sure-Jell pectin (I’m usually a pectin snob, but you know what? We’re making beer jelly here. So screw it).
- 3 1/2 cups sugar
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!
What a fabulous recipe. Am saving it, but I may not be able to make it. Cream cheese, pumpernickel and beer , yum
