Best Spiced Beer Jelly Recipes

SPICED BEER JELLY

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.

ROOT BEER JELLY

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!