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.
- 500 ml
- bottle of guinness
- 3 c
- jam sugar
- 2 Tbsp
- lemon juice
How to Make Guinness Jelly
- 1Place 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.
- 2NOTE: 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.