But then I saw an article late last year in Philly Beer Scene magazine about a line of jellies made from craft beers and ales. I looked at some local imperial stout I had picked up cheap a few days before and stowed in the fridge. And I put two and two together and figured I'd get four half-pints of a savory jelly to serve with cheese and crackers or take to a holiday party. Unfortunately, the answer I got to two plus two was "six":
|Jars this gnarly don't deserve a non-gnarly photo|
The jars have been kicking around on a low, open shelf since November 2011 because I don't have the heart to offer the product to guests or the pride to take them to a party. Yes, that's a light coating of dust on the lids. I'm just surprised that the goop on the outside -- which I've tried several times to wipe off -- hasn't attracted ants.
Or maybe I'm not too surprised after all.
I know what I did wrong: I should have skimmed off the foam like mad. I should have added the beer after turning off the flame. Better yet, I should have opened up the stout the day before, decanted it in another container, and let it go flat before using. The Ball Blue Book includes a recipe for champagne jelly as well, and I should have relied more on that method than on my lousy instincts.
Haven't yet decided if I'll try again, though -- or if I'll put my next few bottles of imperial stout to their more intended use, and keep home canning for pantry purposes, not for hobby purposes.