Make Jelly Out of Guinness Beer

Wine jelly is pretty common stuff. Grapes are, after all, fruit, and so wine can be made into a pleasantly fruity jelly—with a grown-up edge. Beer can also be made into jelly, unusual though that sounds. Guinness suits itself particularly well to it, as it has rich notes of cocoa and molasses that play nicely with the sweetness of a jelly. 

While beer is slightly acidic, it is not acidic enough for water bath canning on its own. Guinness clocks in at a pH of about 5.5, so the vinegar, in this case, is necessary to bring the acidity up to safe levels, as well as to make the pectin set. It also adds brightness and balance, without interfering with Guinness' flavor. 

The jelly is a complex condiment, with the rich notes of Guinness stout, including a slightly bitter edge that plays against the sweetness. This is probably not a jelly you're going to spread on toast, and certainly not pair with peanut butter. However, it makes an intriguing complement to stronger cheeses, like Parmigiano-Reggiano, or even assertive blue cheeses. It can also be used as a glaze on roasted meats, like ham, or as a component of a barbecue sauce to bring a depth of flavor.