Put beer, cinnamon, cardamom and orange zest into a medium-sized, stainless steel pot. Bring to a boil over high heat. Remove from heat, cover and allow ingredients to steep for 20 minutes. Remove and discard cinnamon sticks. Transfer beer mixture to large, stainless steel pot. Stir in apple juice, lemon juice and sugar. Heat on high, stirring constantly. Bring mixture to a full, rolling boil that can't be broken by stirring. Add both pouches of pectin and continue stirring. When mixture comes back to a full, rolling boil, continue boiling hard and stirring constantly for two minutes, or until mixture begins "sheeting" off a spoon. Remove from heat, quickly skim foam and fill hot jars to 1/4" headspace. Wipe rims with clean, wet cloth and cover with lids and bands. Tighten bands to fingertip tight (just until you feel resistance). Place jars into water bath canner. Bring to a boil, reduce heat to simmer and cover. Process for 10 minutes at sea level, 25 minutes here in Castle Rock, Colorado. After 25 minutes, turn off heat and remove canner lid. Allow to sit for 5 minutes, then remove jars to clean towel on countertop. Allow to sit for 12 to 24 hours until all jars have "popped," indicating an adequate seal. Reprocess or refrigerate and promptly use any jars that don't seal properly.
In A Jam - A Toast! To Spiced Beer Jelly