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Porter Beer Jelly

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Product Description

A bold beer flavor, with a chocolatey aroma. Pair this jelly with barbecued meats, buttery cheeses, baked goods, or on a grown-up PB&J.

Ingredients: Smuttynose Brewing Porter, cane sugar, citrus pectin.

Contains wheat.

Beer Jelly Sausage Bites

Cocktail wieners in the slow cooker were at every party I attended as a child of the 80’s. Back then, the standard recipe was a combination of grape jelly, chili sauce, and Lit’l Smokies. We’ve modernized the flavors and they are better than you remember, and still just as crowd-pleasing. We used beer jelly, coarse ground dijon mustard, and local sausage for the batch pictured. Other favorite flavor combos include Pineapple Habanero and spicy brown mustard or Apricot Ale and chili sauce.

8oz jar beer jelly or pepper jelly
¼ cup coarse ground dijon mustard
2 pounds pre-cooked sausage or 2-13oz packages of cocktail sausages

Spoon jelly into slow cooker and smash with a fork until loose. Slice pre-cooked sausage into bite sized pieces. Add sausage and mustard to the slow cooker and cook on high for 30 minutes before turning the heat to low.

Use toothpicks to skewer bites and serve warm from the slow cooker.


Peanut Butter and Jelly Muffins

These muffins are like tender peanut butter cookies, holding a pocket of sweet jelly. We have made these treats using many flavors of jelly and jam including Coffee Jelly, Latte Stout, and Raspberry Smoked Maple. Serve the muffins for breakfast or dessert with a tall glass of milk.


1 ¾ cups all-purpose flour
1 Tablespoon baking powder
¾ teaspoon salt
1 large egg
½ cup packed light brown sugar
⅔ cups peanut butter
1 ¼ cups milk
6 Tablespoons butter, melted
2 teaspoons vanilla
1 8oz jar jelly or jam

Whisk together the flour, baking powder, and salt in a small bowl and set aside. Whisk the eggs lightly to break them up. Add the brown sugar and whisk until pale and smooth. Whisk the peanut butter into the egg mixture until smooth. Using a wooden spoon or rubber spatula, add the milk, butter & vanilla and stir until combined. Add the flour mixture and incorporate until just combined. The batter will be thick. Fill lined or greased muffin tins 3/4 full. Gently spoon 1 tablespoon jelly into the center of each unbaked muffin.

Bake muffins at 400 degrees for 20 minutes. Allow to cool on a wire rack in the pan for at least 10 minutes before attempting to release the muffins.


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