Guinness Jelly

Clare Chambers


This is a recipe of my own invention, so any feedback if you try it would be very much appreciated.

The final taste is smooth and peatie. You can serve it as a sweet or savoury and goes particularly well with plain or sweetened cream cheese.

I like to make mini tartlets, fill with the jelly and smooth sweetened cream cheese over the top. When you bite into them they look like little pints of Guinness.

This also goes well with pork, cold meats, brown bread and cheddar or other cheeses.

pinch tips: How to Peel Hard Boiled Eggs


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2 1/2 pound jars


5 Min


15 Min


Stove Top


500 ml
bottle of guinness
3 c
jam sugar
2 Tbsp
lemon juice

Directions Step-By-Step

Place all the ingredients into a large saucepan. Bring to simmer. Stir well and continue to simmer for 6 minutes. Remove from heat and pour into sterilised jars, Seal jars and cool fully before labelling.
NOTE: If you can not get hold of jam sugar, use granulated sugar and 1/4 bottle of liquid pectin. Do not put the pectin in until all the sugar has dissolved.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Alcohol
Regional Style: Irish
Other Tag: Quick & Easy
Hashtags: #Jelly, #Guinness