Citrus-Wheat Beer Jelly
Source of Recipe
From "The All New Ball Book of Canning and Preserving"
"This recipe combines the smooth texture of jelly and the bold citrus flavor of marmalade with a subtle beer background. Feel free to use whatever citrus juice strikes your fancy."
List of Ingredients
◦ 2 (12-ounce) bottles flat wheat beer
◦ 1 cup bottled orange or grapefruit juice
◦ 6 tablespoons Ball® Classic Pectin
◦ 4 cups sugar
Combine first three ingredients in a 6-quart stainless steel or enameled Dutch oven. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
Ladle hot jelly into a hot jar, leaving ¼ inch headspace. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.
Makes about 5 (½-pint) jars