Citrus-Ginger Beer Jelly
yields 4 cups (approximately)
- 3 ½ cups (840 ml) IPA beer
- ⅓ cup (80 ml) apple cider vinegar
- 12 strips (about 1 medium) lemon zest
- 10 strips (about 1 large) lime zest
- 1 inch (26 g) fresh ginger root, peeled and sliced into rounds
- 5 cups (1 kg) Redpath® QuickSet for Jam
- In a large stock pot, combine the beer with the apple cider vinegar. Add lemon and lime zests, and fresh ginger root. Cover loosely with plastic wrap and allow beer to become flat and the zests and ginger to infuse into the beer; at least 30 minutes.
- Stir in the Redpath® QuickSet for Jam with a non-reactive spoon (eg. wooden or stainless steel); until well-combined. Place pot on medium-high heat and bring to a rolling boil, continuously stirring. Place a thermometer into the jelly. Once it comes to a rolling boil, stir and boil for about 6 minutes; or until jelly comes to 430ºF (220ºC). Once temperature is reached, take off the heat and with a slotted spoon, skim the foam off and remove zests and ginger pieces from the jelly; discard.
- Fill sterilized jars with hot beer jelly, leaving about ¼ inch (6 millimetres) of space from the rim. Wipe rims and seal with a lid; until tight. Allow jelly to stand, undisturbed, for 12 hours at room temperature. Once opened, make sure to keep jelly in the refrigerator.
- A large high-sided pot is needed, as the beer will foam and rise considerably as it boils.
- Have ready 4 to 5 (1 cup/ 240 milliliter) sterilized jars before proceeding with recipe.
- Choose an IPA or beer that will pair well with the citrus notes of the lemon and lime zest, as well as the spiciness of the fresh ginger.
- Try switching the lemon and lime zests with grapefruit and orange, for a different type of citrus kick.