1 hr 5 mins
It is not jam in the classic sense, it is more a preserved sauce. Use a stout beer to make this dark syrup. Lovely to glaze beef or pair with a wedge of well aged cheddar.
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Units: US | Metric
- 1In a large heavy bottomed pan over high heat bring the beer, sugar lemon juice, vanilla, allspice, cloves, star anise and orange zest to a boil.
- 2Remove from heat, transfer to storage container and refrigerate overnight or up to 5 days.
- 3Strain the liquid and save the vanilla for another use.
- 4Pour into a large wide pot, stir in the pectin, and bring to a boil over high heat being sure it does not boil over.
- 5Cook, stirring occasionally, until the mix reaches about 215 F and has the texture of a light syrup, 20-25 minutes.
- 6Use standard canning techniques to finish seal in 6 half pint and 1 4 oz jars.
- 7Does not include refrigeration time.
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Nutritional Facts for Beer Jam
Serving Size: 1 (2531 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 748.5
- Calories from Fat 2
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 82.5 mg
- Total Carbohydrate 179.6 g
- Dietary Fiber 3.3 g
- Sugars 139.4 g
- Protein 1.1 g
The following items or measurements are not included: