I’ve made tea jelly, & champagne jelly… both with excellent results. so really, the only jelly left for me to make (aside from coffee jelly & whiskey jelly- and trust me, I’m working on it) was beer jelly.
Yup. Beer jelly. Not just beer, but stout. Guinness stout, to be exact.
I know you purists are turning your noses up. But for the rest of us- COME ON. IS THIS NOT AWESOME?! I think it’s insanely awesome. When I found this recipe my heart skipped a beat. I was wondering if anyone had tried it before & I was not only happy to know I wasn’t the only freak wanting to make jelly out of beer, but also that someone had a successful beer jelly-making experiment for me to follow. Let alone one that’s perfect for St. Patrick’s Day!
Guinness ( /ˈɡɪnɨs/ GIN-is) is a popular Irish dry stout that originated in the brewery of Arthur Guinness (1725–1803) at St. James’s Gate, Dublin. Guinness is directly descended from the porter style that originated in London in the early 18th century and is one of the most successful beer brands worldwide, brewed in almost 50 countries and available in over 100 countries. 18,000,000,000 US pints (8,500,000 m3) are sold annually.
A distinctive feature is the burnt flavour which is derived from the use of roasted unmalted barley (though this is a relatively modern development since it did not become a part of the grist until well into the 20th century). For many years a portion of aged brew was blended with freshly brewed product to give a sharp lactic flavour (which was a characteristic of the original porter). Although the palate of Guinness still features a characteristic “tang”, the company has refused to confirm whether this type of blending still occurs. The thick creamy head is the result of the beer being mixed with nitrogen when being poured. It is popular with Irish people both in Ireland and abroad, and, in spite of a decline in consumption since 2001, is still the best-selling alcoholic drink in Ireland  where Guinness & Co. makes almost €2 billion annually.
GUINNESS STOUT BEER JELLY (thanks to grow it cook it can it; recipe is hers exactly)
Makes about 7 half-pints; I halved the recipe & got exactly 3 half-pints & one 4-oz. jar
- 2 12-ounce bottles of stout beer
- 1 package powdered Sure-Jell pectin
- 3 ½ cups sugar
- Bring canner to a boil. Wash jars and lids. Put lids in a bowl and cover with boiling water with the canner.
- 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.
- 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.
Crazy talk. It’s absolute crazy talk that I have jelly made from stout in my presence. But I do, my friends, I really do. And this makes me really happy. It should make you happy, too, because it’s really easy & quick to make. The coolest part is the foamy top! It really looks like a glass of just poured Guinness straight off the tap. I should warn you though, the more you pour or ladle it the more it loses it’s foam. What I did was I filled the three half-pints first, then the quarter pint jar. By the time I got to the tiny 4-oz. jar, there wasn’t much foam at all. But that’s okay because I wanted the larger jars to look more like beer glasses. The littler jar was just an added bonus! Also, the longer it sits without a lid, the more the foam dissipates and the lower the “level” of the jelly gets. So get on that shit! Don’t wait too long to lid them.
It’s a loose set jelly, so don’t expect it to be as firm as most, but it’s firm enough.
I wouldn’t try using a liquid pectin with this, reason being powdered & liquid pectin act very different. I stuck with what the original recipe author suggested & it came out perfect. Although if you’re rebellious, let me know how it works out for you. And here’s the deal: it’s amazing on Irish soda bread, whether you use my recipe or your own. It’s also great with the Irish soda bread muffins I made last year. It’s also great on a cracker with a piece of Irish cheese, like Dubliner, or on a thick ol’ piece of toast slathered with Kerrygold butter. But… true to form, it’s also great on scones. Specifically a plain scone.
And of course I had to “dress ’em up” to make them more festive.
Thank you, thank you, thank you. This is genius.