MAKES 4 (8-OZ [250-ML]) JARS
This small-batch recipe will guide you through making a lovely jelly from your homebrew. It will work with cider, mead or wine—consider the possibilities! You can store these jellies in the freezer or process them in a boiling water bath to make them shelf stable for up to a year.
2 cups (480 ml) mead, wine or cider
1½ lb (680 g) sugar
1 (3-oz [90-ml]) packet liquid pectin
1. Sanitize four 8-ounce (250-ml) jelly jars and their lids. If you are going to be canning the jelly, use brand new lids and bands.
2. Pour the mead into a saucepan. Add the sugar, stirring until it is completely dissolved. Let the mixture come to a rolling boil and add the liquid pectin. Keep stirring until the liquid returns to a boil for a full minute. Remove from the heat immediately.
3. Ladle the jelly into the jars, leaving ½ inch (1.3 cm) of headspace. Cap the jars with the lids. To keep them shelf-stable, process them in a water bath according to the directions on your package of pectin. Otherwise, label them with the date after they cool and store them in the freezer. Whatever method you use, it is best to let the jars cool before you move them, as this helps the jelly to set.