Update 1/7/2014: (The recipe below is updated accordingly). The original recipe didn’t set properly for me. I ended up remaking this jelly with Terrapin moo stout beer and added juice from one lemon. Also instead of cooking for only 2 minutes after adding sugar, I suggest cooking for an additional 5-8 minutes on high heat. Then to test set, perform the sheet test- (freeze saucer for 15 minutes, drop 1 tsp on jelling mixture onto plate, return to fridge for 2 minutes then press on edge of jelly. If the jelly wrinkles on the side it is done, continue cooking if firmness is not achieved.)
In a hurry to get this jelly finished before taking off for the holidays, I rushed to the local liquor store first thing yesterday morning. I quickly figured out that not many patrons frequent the liquor store adjacent to the university campus at 11am during finals week… My morning visit proved to be quite advantageous, as the beer shop connoisseurs were able to provide me two-on-one advice and specific recommendations particular to this type of recipe. After much back and forth regarding the sugar content, bitterness, etc… and a lot of hinting of how they’d LOVE a jar…we decided that Young’s Double Chocolate Stout would best serve the purpose. I admit, as my first jelly attempt, it’s a weird choice, but because the fruits typically used in jelly are out of season, and because beer is readily available and delicious, I figured I’d give this somewhat simple jelly (relative to fruit based jelly) a try. This recipe is a modification on Grow it Cook it Can it‘s recipe which used Guiness stout instead of Youngs.
Serve this sweet chocolate stout jelly with some cream or mascarpone cheese atop toasted pumpernickel or rye toast. Yum!!