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Lindemans Framboise Lambic Jello
Some time ago, my friend and fellow baking-badass Briana suggested that beer jelly would be a great project for my blog and I agreed. We eventually got together and brought this idea to fruition.

Raspberry lambic seemed like a great starting point for what I’m sure will be the first of many beer jelly adventures. We chose a sweet wine jelly recipe and replaced all of the wine with Lindeman’s Framboise Lambic (a beer that is sweet enough to remind me of sweet wine, tart and funky enough to have its own personality). Orange zest added some pizzaz.

Briana’s husband, Lindsey, and their super cute baby, Tristan, teamed up to help us out. In one of the photos in this post, you’ll notice Tristan assisting by stirring the boiling jam (behind his parents’ back, of course – they would never permit him to use the stove at his young age).

Jams and jellies are a really fantastic way to get creative and showcase a beer in a dessert. This particular recipe is originally formulated for Gewürztraminer, which is a fairly sweet wine. We chose Lindemans Framboise because the balance is skewed towards the sweet side, with a lingering acidity and fruitiness. There are so many possibilities with this simple jelly. For less sweet lambics revendeurs canada goose france store might be useful to increase the sugar, but a sour jelly definitely has its applications.

The beer:

Style: Fruit Lambic. This is one of those old belgian styles of beer, originally wild-fermented. Most of the fermentation flavor is lactic acid, but I often detect varying degrees of funk in this style of beer. Lindemans tends to boost the sweetness factor on their fruit lambics. This style is also brewed with very little hops, and is often considered a gateway beer for those who like wine but are unsure whether they like beer.

Tasting notes: Sweet, tart, and very raspberry-forward. This beer is a great choice for your first all-beer jelly. It tastes enough like raspberries to compliment fruit desserts, but has its own unique flavor from the lactic acid and slight funk in the background. The color is amazing as well.

Other beers that would be appropriate:

Lindemans Kriek: My favorite of the Lindemans fruit lambics. I love tart pie cherries and sugar, and this beer tastes just like that.
Lindemans Pomme: The apple variety. Reminds me of apple jolly rancher candies. Yum. In fact, the Lindemans lambic made with peaches would also make a fine jelly.
Cascade Apricot: Oh, apricot explosion. I can’t wait to make jelly out of this one. The jelly is sure to pack a sour punch.
Duchesse De Bourgogne: Not a lambic, but the quintessential Flanders Red. I love the acid/sweetness balance in this one. A world-class beer that would definitely make for a world-class jelly.

Note: This is a looser jelly, due to my method of pectin extraction using granny smith apples. You can probably achieve a firmer set by adding pectin, but I can’t provide any advice on amounts yet because I’ve never tried it!

1. The day before: Quarter and de-stem the granny smith apples. Place them in a large pot with the 750 ml of water and bring to a boil. Lower the heat and simmer for 30 minutes. Strain the mixture twice, once through a fine mesh strainer while pressing gently on the fruit, and a second time through cheesecloth that has been rinsed and wrung out. Store the juice in the refrigerator overnight to let the sediment collect on the bottom.

Note: This is a really neat method of pectin extraction that I like to use, learned from Christine Ferber in her book, Mes Confitures. It sometimes results in a looser jam than using powdered pectin, but revendeurs canada goose france store works well enough for me. Plus you get some yummy granny smith applesauce for a snack.

2. On the jam-making day: Combine all of the remaining ingredients in a pot over medium-high heat (including the orange zest).

3. Measure 2 C + 2 T of the apple extraction and add revendeurs canada goose france store to the ingredients in the pot. Cook carefully, skimming, for about 15 minutes or until it sets as you prefer (at about 221 ° F). I always check the set by putting some of the jelly on a chilled plate.

4. Transfer the jelly into sanitized jars and process in a hot water bath for 15 to 20 minutes. We used Briana’s neat-o steam canner for this step. I’ve never seen or used one before, so it was pretty interesting!

This jelly is delicious sandwiched between simple cookies made with Pâte Sucrée. (Find my recipe here). It’s also great on toast and would work wonderfully as a glaze on a cake or served over ice cream.

I’m brainstorming my next project as I write this.

Barleywine bread pudding? Hop monster cookies with IPA frosting?

Perhaps something green-themed for St. Patrick’s day? Ian had an interesting idea to use a Berliner Weisse and incorporate woodruff or woodruff syrup into the pastry somehow. I’m thinking a Berliner Weisse cake with either woodruff frosting or woodruff jelly between the layers.

So much beer for dessert. So little time.

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