Categories: conserves, jams, jelly, preserves
Ingredients
- 2 (12oz.) bottles peach ale (we used Blue Moon First Peach)
- 3/4 cup apple cider
- 4 cups granulated sugar
- 1 (3oz.) pouch liquid pectin (or use 2 pouches to make jelly out of it)
Directions
- Pour the beer into a 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. Position lid and screw down band finger-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.
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makes 4 to 6 half-pint jars
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If you choose, use double the pectin , and follow above directions to turn this into a jelly.