Spiced Apple Beer Jelly and Jalapeno-Tequila Jelly

I’m running out of time for my trek through the Jelly of the Month Club.   If you’ve been following EE this holiday season, you know that I was inspired by National Lampoon’s Christmas Vacation for this event.  You can read more about it here.

Today’s post is a twofer.  I’ve made this Spiced Apple Beer Jelly before and it’s a hit.  (Be assured that the apple comes through more than the beer.)   I spiced it up a bit more this year by adding a star anise and some cloves along with the cinnamon.

Spiced Apple Beer Jelly

Based on BHG Jams & Jellies 2017

Ingredients

  • 2 (12 oz.) bottles of wheat beer  (I used a local beer, Stilly Wheat.)
  • 4 cinnamon sticks (about 3 inches long)
  • 1 whole star anise
  • 1/2 t. whole cloves
  • 1/2 c. apple cider
  • 1 (1.75 oz.) pkg. powdered pectin
  • 4 1/2 c. sugar
  • 6 half-pint jars with lids and rings, sterilized

Instructions

  1. Pour the beer in a large kettle.   Break up cinnamon sticks and place in a spice ball with the star anise and cloves.  (Or, place spices in a cheesecloth bundle.)  Place spice ball in beer.  Let set out uncovered for 2-3 hours or until the beer is flat.
  2. Fill your canner with water and start heating it for the water bath.
  3. Sterilize jars.
  4. After the beer is flat, add the apple cider to the beer mixture.
  5. Over medium heat, whisk in the pectin and bring to a boil.
  6. Add the sugar and stir constantly to incorporate. Bring to a rolling boil and boil for 1 minute.
  7. Remove from heat. Remove spice ball.  Ladle into sterilized jars and top with lids and rings.
  8. Process in a boiling water bath for 5 minutes. Remove and let cool. Listen for the pops to ensure your jars are sealed.

Yield: 6 half pints

One of the most endearing lines from the classic holiday movie that inspired this event is Eddie’s declaration of “Shitter’s full!”

Cousin Eddie from National Lampoon’s Christmas Vacation

‘Tis the season for family dynamics.  🙂   Eddie would love this beer jelly.

Now that the above image is burned in your brain, let’s move on to another much requested jelly during the holidays:  Jalapeno-Tequila Jelly.

Jalapeno-Tequila Jelly

Debra

A spicy condiment.

Ingredients

  • 2 3/4 c. finely chopped peppers (about 6 large jalapenos, 1 large bell pepper, and 6 sweet peppers)
  • 1 c. apple cider vinegar
  • 1 c. tequila
  • 6 c. sugar
  • 1 (3 oz.) pkg. liquid pectin

Instructions

  1. Seed jalapeno peppers before chopping if you don’t want a lot of heat in the jelly. I placed all the peppers in the food processor so I could get a fine chop.Place chopped peppers, vinegar, tequila and sugar in a large kettle. (This recipe foams up like crazy when boiling, so please make sure that you are using at least a 8-quart kettle or you will have a mess on your hands.)
  2. Bring mixture to a boil and boil rapidly for five minutes, stirring constantly. After five minutes, turn off heat and let jelly stand for 2 minutes.Whisk in pectin quickly.Ladle quickly into prepared jars (hot and sterilized), filling to within 1/8 inch of the top. Wipe rims and threads of jars. Cover with sterilized lids, screw bands tight, and place in a canner. Water bath for 10 minutes. Remove and let cool completely.

Yield: 5-7 half pints

Mix and match peppers to your liking.    You could use jalapenos and a red bell peppers for a festive holiday color.
To date, this is my most requested jelly during the holidays.   That being said, I’ve already had a second request for my Cardamon-Orange Sparkling Riesling Jelly.

Two more Jelly of the Month posts to go before Christmas.

I hope your shopping and wrapping is getting “wrapped” up!

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