Wine & beer, jam & jelly

These recipes come courtesy of Christina Ward of Kick Out The Jams. I took a great class in wine and beer jellies from her through Milwaukee Recreation.

Wine Jelly

3 cups wine (about 1 full bottle)
1 1/2 cups sugar
1 tablespoon bottled lemon juice
2/3 cup low-sugar pectin

In stainless steel pot add Wine and turn the heat on high to get the wine simmering. Measure the sugar and add the sugar all at once. Add lemon juice and bring contents up to a boil. Add pectin. Stir. Return to boil. Boil “hard” for 1 minute. Turn off heat. Check for set.

Sterilize 4-5 half pint jars and ladle the jelly into the jars. Clean rims and add lids and rings. Process in water bath for 10 minutes. Remove and let sit on a dish towel overnight.

Beer Jelly

4 cups Beer (your choice)
2 cups sugar
2 tablespoons bottled lemon juice
2/3 cup low-sugar pectin

In stainless steel pot add Beer, heat on high until beer is simmering. Measure and add the sugar all at once. Add lemon juice and bring contents up to a boil. Add pectin. Stir. Return to boil. Boil “hard” for 1 minute. Turn off heat. Check for set.

Sterilize 5-6 half pint jars and ladle the jelly into the jars. Clean rims and add lids and rings. Process in water bath for 10 minutes. Remove and let sit on a dish towel overnight.

Blueberry Guinness Jam

4 cups blueberries
4 cups Guinness Stout (With spirits, use this amount or reduce by half)
4 cups sugar
4 tablespoons bottled lemon juice
1 cup low-sugar pectin

In stainless steel pot add blueberries.Cook until simmering. Puree blueberries with immersion blender. Add the Guinness and Lemon Juice; return to boil. Measure and add the sugar all at once. Return to boil. Add pectin. Stir. Return to boil. Boil “hard” for 1 minute. Turn off heat. Check for set.

Sterilize 10-12 half pint jars and ladle the jelly into the jars. Clean rims and add lids and rings. Process in water bath for 8 minutes. Remove and let sit on a dish towel overnight.

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