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

1. Pour the beer into a stockpot. Refrigerate pot overnight or until beer is flat or mostly flat.
2. Prepare boiling water canner, jars and lids.
3. 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.
4. 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.
5. 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.

6. makes 4 to 6 half-pint jars

7. If you choose, use double the pectin , and follow above directions to turn this into a jelly.

Email to a friend | Print this recipe | Back