Spiced Beer Jelly Recipes
GINGERBREAD SPICE JELLY
I've made batches of this simple jelly, a winner at our county fair, to give as gifts for many years. When the jars are empty, people return them for a refill. -Robin Nagel, Whitehall, Montana
Provided by Taste of Home
Time 25m
Yield 5 half-pints.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring water to a boil. Remove from heat; add tea bags. Cover and steep 30 minutes., Discard tea bags. Stir in the sugar, apple juice and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into 5 hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. (Jelly may take up to 2 weeks to set.)
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 2mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
SPICED BEER JELLY
This is posted in response to a request from Fernygoat. It is from Christine Ferber's "Mes Confitures". Ferber doesn't use commercial pectin - instead you make your own apple juice, which supplies the pectin. The recipe does not say how much this makes, so the 6 half-pints yield is a guess on my part. Use the cold plate test to check the set as you are cooking it - when a drop of jelly placed on a cold plate "wrinkles" when you nudge it, it is done.
Provided by xtine
Categories Jellies
Time 1h10m
Yield 6 half pints
Number Of Ingredients 8
Steps:
- Rinse the apples in cold water. Stem and cut the apples into eighths without peeling them. Put the fruit in a preserving pan and cover them with the water. Bring to a boil and allow to simmer for 30 minutes on low heat. The apples will be soft. Collect the juice by pouring this preparation into a fine chinois strainer, pressing lightly on the fruit with the back of a skimmer. Then filter the juice a second time by pouring it through a cheesecloth that you have soaked and wrung out. Let the juice run freely. It is preferable to let the juice rest overnight in the refrigerator.
- Next day, measure 2 cups 1 ounce of the juice, leaving in the bottom of the bowl any residue that settled out overnight. You will have clearer jelly this way.
- Place two small saucers or plates in the freezer - you will use these to check the set.
- Pour the apple juice, beer, sugar, orange zest, lemon juice, cinnamon sticks, and ground cardamom into the preserving pan and bring it to a simmer. Skim carefully. Continue cooking on high heat for 10 to 15 minutes, stirring gently. Skim again if necessary. Check the set. Remove the cinnamon sticks & return to a boil. Put the jelly in jars immediately and seal.
SPICY BEER MARY
Provided by Sandra Lee
Time 5m
Yield 2
Number Of Ingredients 8
Steps:
- Pour celery salt into a shallow bowl or small plate. Rub the rims of 2 (16-ounce) tumblers with 1 of the lemon wedges. Dip rims into celery salt. Fill glasses with ice cubes. Pour half of the beer into each glass and top with the spicy vegetable juice. Add a couple dashes of Worcestershire sauce and freshly ground black pepper. Garnish with remaining lemon wedges and celery stalks.
ROOT BEER JELLY
Make and share this Root Beer Jelly recipe from Food.com.
Provided by Diana Adcock
Categories Jellies
Time 13m
Yield 2 pints
Number Of Ingredients 4
Steps:
- Combine all ingredients except pectin.
- Heat to boiling stirring to dissolve sugar.
- Add pectin.
- Stir constantly to bring to a boil and boil hard for 30 seconds.
- Ladle into clean hot jars and process for 5 minutes in a boiling water bath canner.
- *Note-this came out of a 1935 cookbook and there was no processing time-just seal.
- Go with the 5 minutes folks.
- Also, you can use cola or cream soda if you like-they work best. Maybe even Dr. Pepper!
Nutrition Facts : Calories 1216.2, Sodium 20.8, Carbohydrate 313.9, Fiber 0.9, Sugar 312.5
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