Beer Jam

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.

Ready In:
1hr 5mins
Yields:
Units:

ingredients

directions

  • In 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.
  • Remove from heat, transfer to storage container and refrigerate overnight or up to 5 days.
  • Strain the liquid and save the vanilla for another use.
  • Pour into a large wide pot, stir in the pectin, and bring to a boil over high heat being sure it does not boil over.
  • Cook, stirring occasionally, until the mix reaches about 215 F and has the texture of a light syrup, 20-25 minutes.
  • Use standard canning techniques to finish seal in 6 half pint and 1 4 oz jars.
  • Does not include refrigeration time.
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RECIPE MADE WITH LOVE BY

@Ambervim
Contributor
@Ambervim
Contributor
"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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  1. Ambervim
    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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