Spiced Beer Jelly
- 26 ounces dark beer
- 1 3/4 lbs granny smith apples
- 26 ounces water
- 5 1/4 cups granulated sugar
- 1 lemon, juice of, small
- 1 orange, zest of, finely grated
- 2 cinnamon sticks
- 1/4 teaspoon ground cardamom
- 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.
dark beer, granny smith apples, water, sugar, lemon, orange, cinnamon sticks, ground cardamom
Taken from www.food.com/recipe/spiced-beer-jelly-255290 (may not work)