John Myers
Beer Jelly
The perfect beer jelly recipe with a picture and simple step-by-step instructions.
- 500 ml Beer (I took pils this time)
- 335 g Preserving sugar 2: 1
- 1 tbsp Lemon syrup (own production)
- I’ve had the recipe for years. It was born out of a bet at some point. You can take any beer with it. When I give it as a gift, it always matches the preferred type of beer of the recipient, which is very popular every time. For my men (husband, son, son-in-law) I take pilsner. When cooked, the jelly loses its alcohol content and only the beer taste remains, albeit in a slightly weakened form.
- Important: Always use the largest possible pot, because the beer foams very high when it is boiled.
- Put the beer in a large saucepan and mix with the measured jam sugar and lemon syrup.
- If possible, use a wooden spoon to stir, because with a whisk it foams even more.
- Bring the beer to the boil, then reduce the temperature until the beer is just simmering with a light bubbly.
- Attention: The beer foams very high. So please keep stirring.
- After about 5 minutes it starts to gel, then the foam also decreases.
- As soon as the foam has almost disappeared, the jelly is ready (make a gelling test).
- Then remove from the hotplate and let stand for 2-3 minutes. This creates a light skin on the surface and you can easily remove the remaining foam with a skimmer.
- Now only fill the jelly into jars that have been rinsed with hot water and drained, close them tightly and let them cool down a bit for about 10 minutes standing upside down.
- Then turn the glasses over and let them cool down completely.
- Tastes very good on rustic bread, but also on toast. I have also used it to refine grilled and gravy sauces and use it as a cake filling. Has been very well received every time.
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