Guinness Jam/Jelly
“Where oranges have been laid to rust upon the green...”
James Joyce, Finnegans Wake H.C.E.
Ingredients:
3 12 ounce bottles Guinness
1 package Sure-Jell low-sugar pectin
2 1/2 cups sugar
1/4 c. apple cider vinegar
Preparation
Bring boiling water canner up to a boil and prepare jars and lids. Put the beer and vinegar into a very large pot. It will froth up much more than you can imagine.
In a small bowl, mix together 1/2 c. sugar and the package of powdered pectin. Stir it into the beer and bring the mixture up to a boil.
Once it’s boiling, add 2 c. sugar and return to a boil. Cook it at a rolling boil for 1 minute and then remove from heat. Ladle hot jam into hot, sterilized jars leaving 1/4″ headspace. Wipe rims and attach lids, and then process in a boiling water bath for 10 minutes. Adjust for altitude as necessary.
“Ah, there's no friends like the old friends.”
James Joyce
“Irish Car Bomb”
Highly suggest sipping on some of the Jameson while preparing these treats. And also suggest, using whiskey stones to chill that fine Irish whiskey without diluting it. Now, let’s make these delicious amorphous drinks.
Ingredients
2 cups Guinness beer, divided use
3 packages unflavored gelatin
2 teaspoons brown sugar
1/2 to 1 teaspoon cocoa powder
1/2 cup Jameson
1/2 cup Bailey’s Irish Cream
Preparation
Put half the Guinness, sugar and cocoa powder in a small saucepan and sprinkle with 2 packets of gelatin and allow to soak in for a minute. Heat and stir until everything is dissolved. Remove from heat and add the remaining cup of Guinness. Pour into a 8×8 pan and allow to set for about 30 minutes. Place Jameson in a saucepan and sprinkle with one packet of gelatin. Allow to soak in for a minute. Heat and stir until gelatin is dissolved. Stir in Bailey’s and allow mixture to cool. Pour over top of the slightly set Guinness mixture. Allow to set overnight in the fridge. Scoop with a melon baller and serve on spoons. If you prefer a less-gentrified approach, feel free to use standard silicone molds.
“Where oranges have been laid to rust upon the green...”
James Joyce, Finnegans Wake H.C.E.
Ingredients:
3 12 ounce bottles Guinness
1 package Sure-Jell low-sugar pectin
2 1/2 cups sugar
1/4 c. apple cider vinegar
Preparation
Bring boiling water canner up to a boil and prepare jars and lids. Put the beer and vinegar into a very large pot. It will froth up much more than you can imagine.
In a small bowl, mix together 1/2 c. sugar and the package of powdered pectin. Stir it into the beer and bring the mixture up to a boil.
Once it’s boiling, add 2 c. sugar and return to a boil. Cook it at a rolling boil for 1 minute and then remove from heat. Ladle hot jam into hot, sterilized jars leaving 1/4″ headspace. Wipe rims and attach lids, and then process in a boiling water bath for 10 minutes. Adjust for altitude as necessary.
“Ah, there's no friends like the old friends.”
James Joyce
“Irish Car Bomb”
Highly suggest sipping on some of the Jameson while preparing these treats. And also suggest, using whiskey stones to chill that fine Irish whiskey without diluting it. Now, let’s make these delicious amorphous drinks.
Ingredients
2 cups Guinness beer, divided use
3 packages unflavored gelatin
2 teaspoons brown sugar
1/2 to 1 teaspoon cocoa powder
1/2 cup Jameson
1/2 cup Bailey’s Irish Cream
Preparation
Put half the Guinness, sugar and cocoa powder in a small saucepan and sprinkle with 2 packets of gelatin and allow to soak in for a minute. Heat and stir until everything is dissolved. Remove from heat and add the remaining cup of Guinness. Pour into a 8×8 pan and allow to set for about 30 minutes. Place Jameson in a saucepan and sprinkle with one packet of gelatin. Allow to soak in for a minute. Heat and stir until gelatin is dissolved. Stir in Bailey’s and allow mixture to cool. Pour over top of the slightly set Guinness mixture. Allow to set overnight in the fridge. Scoop with a melon baller and serve on spoons. If you prefer a less-gentrified approach, feel free to use standard silicone molds.
Is this for Berties?