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Beer Jelly Jello
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5 from 1 vote

Beer Jelly (Jello)

An unusual but easy to make savoury beer jelly
Servings: 24
Prep Time10 mins
Cook Time10 mins
Total Time20 mins


  • 500 ml cold wheat beer - 18 fl oz
  • 1 packet powdered gelatine - 7 g/ ¼ oz
  • 1/2 teaspoon sea salt
  • 50 g caster sugar - 1¾ oz
  • 2 teaspoons freshly squeezed lemon juice


  • Pour 60 ml (2 fl oz) of the beer into a small saucepan, sprinkle over the gelatine and leave to stand for 5 minutes. Add the salt.
  • Pour the remaining beer into a bowl and add the sugar and lemon juice, then stir to mix. Stir the beer a few times to get rid of the foam. Rinse the ice cube trays with water; it will make the jelly cubes easier to unmould.
  • Place the saucepan over a low heat and stir to dissolve the gelatine. When it is dissolved, pour it into the beer-sugar-lemon mixture, stirring to mix, then pour into the rinsed trays and refrigerate until set.
  • When ready to serve, turn out the jelly cubes onto a damp surface. Wet your hands and a thin spatula to make it easy to transfer them to a serving plate.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Course: Savoury
Cuisine: International
Keyword: Beer Jello, Beer Jelly