Recipe by xtine
This is posted in response to a request from Fernygoat. It is from Christine Ferber's "Mes Confitures". Ferber doesn't use commercial pectin - instead you make your own apple juice, which supplies the pectin. The recipe does not say how much this makes, so the 6 half-pints yield is a guess on my part. Use the cold plate test to check the set as you are cooking it - when a drop of jelly placed on a cold plate "wrinkles" when you nudge it, it is done.
Top Review by radiodiva
My brother owns a brewery and we make this exact recipe using his beer. It is outstanding. It takes like a spicy, orange, honey jelly, with slight hints of the beer. I did NOT make my own apple juice, because that just sounded like a big pain. I used the called for amount of bottled apple juice, but added a pack of pectin to the recipe. The jelly turned out great. We even used it for thumbprint cookies at Xmas.
- 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
Directions See How It's Made
- 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.