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Savoury Spiced Guinness Jelly
This deliciously tangy Guinness jelly is perfect for serving with roasts, in sandwiches and with a cheeseboard too.
Ingredients
- 375 g Granny Smith apples
- 375 ml water
- 375 ml Guinness
- 650 g sugar
- 1/2 lemon juice
- 1/2 orange zest
- pinch ground cardamom
- pinch ground ginger
- 1 cinamon stick
Instructions
- Chop the apples rroughly, you don't need to peel them or core them just roughly chop
- Heat the apples and water till boiling then reduce heat and simmer for about 20-25 minutes or until the apples are soft and tender
- Pour into a jelly bag suspended over a bowl and leave to drip overnight. DO NOT squeeze the jelly bag to get moorejuice out as this will make your jelly cloudy
- I got 250ml juice and put this in a pan with the Guinness, spices, orange zest, lemon juice and sugar and heated till sugar dissolved
- Bring to the boil and boil till the setting point is reached at 105C
- Ladle into sterilised jars
Video
Notes
A serving is taken as 1 tablespoon and there are approximately 22 tablespoons in 450g of jelly.
Use this savoury Guinness jelly not only with roasts and in sandwiches etc but also as a glaze when roasting meats too.
Nutrition
Calories: 130kcalCarbohydrates: 33gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 21mgFiber: 1gSugar: 31gVitamin A: 11IUVitamin C: 1mgCalcium: 4mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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