Fact: three years ago I had no idea what Fernet Branca was apart from being an ingredient listed in a new cocktail book I bought and what a bunch of bartender twitter feeds told me they were drinking a shot of. When struck by an ingredient I’d never heard of, but keep seeing, I do the only logical thing I can think of; I go buy it. I was prepared in a small way for what to expect when trying this Amaro for the first time. Biting, minty, medicinal, sweet….confused. And after my first sip, the only remark I could say was, “I like it. What’s all the fuss?”
I’ve now found myself in a chatty group of cocktail bloggers who all view Fernet Branca as a tasty shot of awesome. Right guys? And two weeks ago, in a long-winded, nonsensical twitter ramble (isn’t that how a lot of these things happen?) among us, urged on by the Fernet Branca twitter feed, I found I had agreed to making Fernet Branca jelly. Jelly, like, for toast.
Jelly with an ounce of booze I’ve heard of, but making a jelly whose star ingredient was the booze? Research was in order. A friend of mine who cans on a semi-regular basis suggested I go look up Wine Jelly. So, jelly made with alcohol was a thing. I found a pretty standard recipe and cut it in half. If this didn’t work out, I wasn’t about to waste an entire bottle of Fernet Branca. I bought a second bottle though as a just in case.
Here are a couple things you need to know about this recipe before trying it.
- I am not a home canner. I made a small batch and it filled about 3 of the small 8 ounce mason jars. With the taste testing I’ve gone through them already (less then a week). Since they did not go through a hot water bath to bring to temp to kill off bacteria, I cannot guarantee how long yours will last. However, if you don’t consume all of it within a few days. Keep sealed in the fridge and eat within a month. If you DO can. Congratulations. Hot water process and keep them in your pantry until you want to use them.
- I was happy, really happy, after the first pass at this. However, the texture did include some sugar crystals that did not render the jelly smooth as silk. However, one of the aspects of this site is to get YOUR feedback. If you make this and you have some pointers on how to improve up on this, add them to the comments section below. I’d love to hear about your experience.
- The recipe comes together quickly. So have everything ready once you begin, because you will NOT be able to leave the stove.
- This is not a super sweet jelly. I wanted the flavor of the Fernet Branca to be the star. That’s the whole point of this experiment. That said, there IS sugar added to this recipe, otherwise you couldn’t make a jelly. You could always reduce the Fernet over a low heat to make a reduction/syrup. That would also be tasty, but not a jelly.
- This is a quick cook, and the alcohol is not killed off. There is A LOT that remains. Did I get drunk off of eating this? No, but you can taste the alcohol, so be warned.
OK, with those points covered, let’s start the fun.
1-3/4 cup of Fernet Branca
1/4 cup lemon juice
1 oz. Pure Apple Pectin
2 cups granulated sugar
3 8-Ounce Mason Jars, cleaned with lids or a large jar with a tight fitting lid
heat proof spatula
Combine first three ingredients over medium-high heat in a medium sized non-reactive sauce pan (stainless steel is good). Stir constantly until the ingredients start to boil, scraping down the sides all the time you are stirring. Add sugar carefully to the mixture, stir to combine, and keep stirring while bringing back the entire mixture to a rolling boil. Once boil is reached, boil rapidly for two minutes. Remove the pan from the heat and carefully pour into 3 8-oz. sized mason jars, or one large jar with a tight fitting lid*. Cover and let cool. Once cool, store in refrigerator. See notes above about storage.
*If you ARE a home canner, at this point process your hot water bath.Â
And the result? It’s SO Fernet Branca, except slightly sweetened and spreadable. Cooking it does not reduce it’s pungent flavor, as it still has that wonderful minty and bitter flavor. How did I enjoy it? With a generous dab of Plugra butter on a biscuit. Perfect morning fuel. It was also consumed by the spoonful.
Are you game to try this? I’d love to hear about it if you do.
PB and Fernet sandwich? Looking good!
Your jelly looks great (and so do your fellow bloggers’ Fernet lollipops & wings) – it’s a nice theme you have going on there.
This is inspiring… I am very tempted to try a Fernet ice cream. The only thing that is holding me back at the moment is that I will probably have to eat the whole thing by myself as very few people appreciate Fernet.
Thanks! If you’re concerned about there being too much you could always halve the recipe (I’m doing that right now for another post), or see if there is something you could blend in with it to make it more palatable for others. Maybe cherries? Are they still in season?
Also, everyone, please check out the other two cooking with Fernet Branca posts on my fellow cocktail bloggers sites:
Chicken Wings: http://ratedrcocktails.com/2013/08/28/kahuna-cooking-fernet-wings/
I am one of those Fernet fanatics. I am SO making this.
Thanks for sharing this recipe. I made a batch on Sunday and I love it. It’s the first jelly I ever made http://www.docpop.org/2016/10/homemade-fernet-jelly/
Yay! Glad you liked it.
I make lots of jellies, jams and preserves at my restaurant as a local farmers to table chef owner. This recipe looks pretty darn good. I am going to give it a whirl and tell you how it went. The one thing I will say I will change since you commented about crystals will be to add some water. Most jellies start with a simple syrup mixture of equal parts sugar and water, however, there is lots of residual sugar in your liquid portion of your recipe. So you sugar to water ratio is a little off which is easily fixed by adding just a touch of water to help dissolve the sugars even after a bit of boil off. Should help out the texture. Big fan of fernet as I lived in Argentina for a number of years and it’s pretty much a staple in the alcohol portion of their food pyramid.
Thanks for the tip! I might need to remake this soon and add some notes as it’s been awhile since I posted this and have made many, many more jams since. Hope you like it!