Vaniila Porter Jelly
(from Lucianolinda’s recipe box)
Beer jelly is super foamy. A larger pot is required. Use a stainless steel or enamel pot larger than 6-quarts
Any beer can be used, but strong-flavored beers like stouts and porters, fruit-flavored beers or spiced beers work best.
Source: arkansas Democrat Gazette-Kelly Brant
Categories: conserves, jams, jelly, preserves
Ingredients
- 2 (12oz.) bottles vanilla porter beer we used Leinenkugel Snowdrift Vanilla Porter)
- 3/4 cup apple cider
- 4 cups granulated sugar
- 2 (3oz.) pouches liquid pectin
Directions
- Pour the beer into a large stockpot. Refrigerate pot overnight or until beer is flat or mostly flat.
- Prepare boiling water canner, jars and lids.
- To the stockpot of beer, add the cider and sugar. Over high heat, stirring constantly, bring mixture to a full, rolling boil that cannot be stirred down. Stir in pectin. Return mixture to a full, rolling boil. Boil 2 minutes.
-
Remove from heat and skim off foam.
- Pour into prepared jars, leaving 1/4-inch headspace. Wipe rim clean with damp towel. Center metal lid and screw down band to fingertip-tight.
- Place jars in prepared canner, ensuring they are completely covered by water. Bring to a boil and process 10 minutes. Remove canner lid. Let jars stand in water for 5 minutes, then remove to towel-lined table or countertop to cool undisturbed for 24 hours.
-
Refrigerate any jars that did not seal.
-
makes 4 to 6 half-pint jars