Creative Cooking


Perfect for the family!

Light those coals and get ready to try our beer can chicken recipe using  your favourite Publican House beer. 

You will need a half can of beer; the rest is for the grill master! When the chicken is almost finished roasting, glaze the chicken with the matching beer jelly a number of times. Continue roasting until bird is golden brown and crispy. Remove and allow chicken to cool to safe eating temperature and allow all the juices to soak back into the chicken. 


O'Leerie Stout, Square Nail Pale Ale or Pub House Ale Jelly


Mouth Watering!

There is something amazing about a soft, crusty bread, with moist and delicious pulled pork, cooked in our Publican House Beer Jelly. Slow cook and pull a pork roast, and drown it in a saucy glaze made using your favourite flavour of our beer jelly.


Spread a healthy (or unhealthy!) amount of pulled pork onto your bun, and an extra dollop of jelly into the mix. Wrap foil around buns, and throw on the grill for a little extra crunch. Goes great with Publican House brews!


O'Leerie Stout or Henry's Irish Ale Jelly

Pulled Pork.jpg


Perfect for entertaining.

Any of our Publican House jellies go great on the side with your favourite veggies, cheese and crackers! Also add a dollop in your spring roll mixture, or as an added pop of flavour on a charcuterie board.


Square Nail Pale Ale, Henry's Irish Ale, O'Leerie Stout, High Noon or Pub House Ale Jelly

Burgers, Wings... Anything!

A feast to remember!

You can use any of our beer flavoured jellies to glaze your burgers as they are grilling, or they can be applied directly to bun as a condiment. Toss chicken wings in a beer jelly glaze and throw them in the oven, or on the grill, to get a delicious crispy wing with subtle and delicious beer flavour. Apply directly to pork tenderloin, chicken breast, grilled pork chops or venison! The possibilities are endless when working with our beer jellies!



Square Nail Pale Ale, Henry's Irish Ale, O'Leerie Stout, High Noon or Pub House Ale Jelly


Breakfast & Dessert

All day any day!

Pairing the luxury of dessert and the tasty snap of beer is so sweet and so simple! Our beer jelly goes great with pancakes and waffles, or add a spoon onto the top of vanilla ice cream for a delicious surprise. For a truly awe inspiring taste, use your favourite jelly as a topping on a baked cheesecake. 


Square Nail Pale Ale, Henry's Irish Ale, O'Leerie Stout, High Noon or Pub House Ale Jelly


Created by Chef Brian Henry
Square Nail Skillet Fired Onion Dip


  • 2 tbsp. cooking oil

  • 2 cups diced red onions

  • 2 cloves garlic crushed

  • 1/4 cup Square Nail Pale Ale Beer Jelly

  • 4 oz cream cheese, cut into cubes

  • 3 oz sour cream

  • 4 oz aged cheddar, grated

  • 2 oz parmesan, grated

  • Salt and pepper, to taste


Preheat a cast iron skillet over medium heat. Sauté the onions until they begin to turn golden brown. Remove the skillet from the heat and add the garlic, cooking it for a couple of minutes while continuously stirring. Stir in the beer jelly until it softens and becomes syrupy before stirring in the cream cheese and sour cream. Stir the mixture until evenly incorporated before adding the aged cheddar cheese. Again stir the mixture until evenly mixed. Season to taste with salt and fresh cracked pepper.

Top the dip with the grated parmesan cheese. Transfer the skillet to the oven set to broil. Broil the dip until it becomes bubbly and the parmesan browns up nicely. Let it cool down a bit before serving with dippers and be aware that the pan handle will be hot, so maybe cover it with an oven mitt or kitchen towel.

Henry's Irish Ale Beer Jelly Pulled Chicken
Created by Chef Brian Henry


  • 2 jars Henry's Irish Ale Beer Jelly

  • 1 tsp. ground cumin seed

  • 1/2 tsp. ground coriander

  • 1 tsp. oregano

  • 1/2 tsp. thyme

  • 1 tsp Ground black pepper

  • 1 medium onion, minced

  • 8 cloves garlic, minced

  • 2 whole chickens



In a mixing bowl whisk together the beer jelly with the spices, garlic and onion and set aside. Spilt the chickens in half, lengthwise. Place 2 chicken halves in a large Dutch oven or slow and pour half of the beer jelly mixture over the chicken. Repeat the process with the remaining chicken halves.

Cook the chicken on low in a slow cooker or in the oven at 285 °f for about 5-7 hours. When the chicken is done and the meat falls freely from the bones, transfer the chicken to a large bowl, reserving the cooking liquid. Using a couple of forks pull the chicken apart, shredding it into pieces while discarding the bones.

Add the cooking liquid, one cup at a time into the shredded chicken until it is good and saucy but not soupy. Serve the pulled chicken on crusty bread with some of the Square Nail Skillet Fired Onion Dip, pickles, smoked Gouda, mayo and thinly sliced red onions.

Jus-Jellin Million Dollar BBQ Sauce
Created by Chef Brian Henry


  • 1 jar Jus-Jellin's Henry's Irish Ale Beer Jelly (3/4 cup)

  • 1 litre ketchup

  • 1/2 cup molases

  • 1 cup brown sugar

  • 2tbs The Spice Co.'s Reggae Rub

  • 1/3 apple cider

  • 1 cup coffee


Combine all ingredients in a large, non-reactive pot and simmer on medium-low heat for 30-45 minutes or until desired consistency is achieved. The sauce will tend to splatter so it should be covered  with a vented lid or watched carefully while simmering. Use liberally.

Jus-Jellin's Million Dollar Cheesecake
Created by JuS-Jellin


  • One jar of Jus-Jellin Beer Jelly

  • 1 1/2 cups all-purpose flour

  • 1/2 tsp grated lemon peel

  • 4 egg yolks

  • 4 8oz. packages cream cheese

  • 4 eggs

  • 1/4 cup heavy whipping cream

  • sugar

  • 1/2 cup butter

  • vanilla extract

  • 1 cup finely shredded Balderson cheddar cheese

  • 1/4 cup Publican House beer

  • 1/2 tsp grated orange peel


In a medium bowl ... combine flour and 6 tbsp sugar; cut butter into the flour mixture with a pastry blender until the mixture is a coarse crumb; with a fork, stir in two egg yolks and 1/2 tsp vanilla to form a stiff dough; chill dough for 30 minutes; preheat oven to 425F.

Press 1/3 of dough evenly into the bottom of a 9 inch springform pan. Bake 8 to 10 minutes until golden; cool. Press rest of dough around side of pan to within 1 inch of top; do not bake.

In a large bowl, with a mixer at high speed, beat cream cheese until smooth; gradually add cheddar cheese, beat until well blended, about five minutes, occasionally scraping bowl with spatula. 

At medium speed, gradually beat in 1/2 tsp grated lemon peel; 1/2 tsp vanilla; 1 3/4 cups sugar; two egg yolks; and remaining ingredients until blended, about 5 minutes, occasionally scraping bowl.

Pour mixture into crust; bake 10 minutes at 425F; reduce oven temperature to 300F and bake 75 minutes longer, or until top is firm when lightly pressed with a finger.

Cool in pan on wire rack; cake will sink in centre leaving cracks around the crust; with spatula, loosen and remove pan side; loosen cake from pan bottom and slide onto a plate; chill.

Just before serving, spread a generous layer of Jus Jellin Beer Jelly on top of the cake.

Bon Appetit

The Best New York-Style Cheese Cake
Created by JuS-Jellin


  • For the Crust:

  • 2 cups graham crackers, pulsed into crumbs

  • 1/3 cup sugar

  • 1/4 teaspoon salt

  • 7 tablespoons butter, melted


  • For the New York-Style Cheesecake:

  • 3 (8 ounce) packages cream cheese, very soft

  • 1 cup Full-Fat Sour Cream

  • 1 1/4 cups granulated sugar

  • 2 teaspoons pure vanilla extract

  • 3 large eggs + 2 egg yolks, at room temperature

  • 3 tablespoons all-purpose flour

  • 1/2 cup heavy cream

  • For the Fresh Strawberry Sauce:

  • 1 1/2 cups fresh strawberries, hulled and sliced

  • 1/4 cup sugar

  • 1 small lemon, zested


  1. Preheat oven to 325 degrees (F).

  2. For the Crust:

  3. Lightly spray a 9" springform pan with non-stick spray; set aside.

  4. In the body of a blender or food processor combine graham crackers, sugar, and salt; blend until the crackers have been completely pulsed to crumbs. Add melted butter; stir well to combine. Press down firmly into the prepared 9-inch springform pan; set aside.

  5. For the New York-Style Cheesecake Filling:

  6. In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese and sour cream until completely smooth.

  7. Add sugar and vanilla; beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks; beat until smooth. Stir in the flour, mixing just until combined.

  8. Quickly stir in the cream, mixing just until it's incorporated in the batter.

  9. Pour filling into prepared crust, and spread evenly.

  10. Wrap the bottom of the pan in tin foil (I recommend doing a few diligent layers here; no one wants a wet crust).

  11. Place the cheesecake pan into a large, deep pan. Fill the pan up with hot water half way. This is your water bath and will help ensure your cheesecake comes out crack free.

  12. Place pan in the oven and cook cheesecake for 1 hour and 25 minutes. Turn oven off and let the cheesecake sit, undisturbed, for 55 minutes inside the oven with the door shut. The cheesecake should be still slightly wiggly.

  13. Remove cake from oven, run a knife very gently around the edge of the cake, and let it sit in the pan for 15 more minutes before covering loosely with plastic wrap and refrigerating for at least 6 hours. When ready to serve, top with a dollop of whipped cream or fresh strawberry sauce and enjoy!

  14. For the Fresh Strawberry Sauce:

  15. Process 1 1/4 cups of strawberries, sugar and lemon zest in a food processor or blender until smooth. Transfer mixture to a medium-sized bowl, stir in remaining sliced strawberries, and chill for at least 1 hour before serving.


We have only covered some of the hundreds of things you can make by incorporating Jus-Jellin Beer Jelly into your dishes. From adding our jelly to a slice of toast in the morning, to dynamically changing the way you thought your meat had to taste, the possibilities are limited only by your imagination!  

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Publican House Brewery Beer Jelly and Peanut Brittle by Jus-Jellin

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