Abita Strawberry Beer Jelly Recipe

With the last of my jellies simmering on the stove, I'm going to try to take a minute to get another recipe written down. Right now, 6 or 7 of my original recipes are floating around the kitchen written on the backs of receipt paper. As they emerge, I'll post them so that I don't lose any. The ingredients are all similar - it is, after all, jelly or jam, which is always some fruit, sugar and pectin with a couple of other optional things thrown in. But the proportions for each one is different.

So before I lose one . . .

Abita Strawberry Beer Jelly Recipe

Yields 24 ounces of jelly
Ingredients:

• 1 - 12 oz bottle Strawberry Abita Beer
• 1 cup thinly sliced strawberries
• 1 - 3 oz pack liquid pectin (I used Certo)
• 2 1/2 cups sugar
• 3 TBSP lemon juice
• 1/2 tsp butter

Directions:

1. Wash and sterilize lids and jars.
2. Use a pot that is much deeper than the ingredients - this jelly will foam quite a bit, even with the addition of the butter. Place all of the ingredients in the pot. 
3. On high heat, while constantly stirring, bring to a full rolling boil (a boil that doesn't stop bubbling when stirring) for 3 minutes. 
4. Skim off any foam and then ladle them into the prepared jars. Screw lids on tightly. 
5. Place jars in a large stock pot or canning pot. Fill the pot with enough water to cover the jars plus 1 to 2 inches.  Cover the pot with a lid, and bring the water to a boil. Boil for 10 minutes, then remove from water using a jar lifter device. 
6. Let the jelly sit at room temp for at least 24 hours to make sure to gelled.