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.
Provided by Ambervim
Categories Sauces
Time 1h5m
Yield 6 1/2 pints
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 748.5, Fat 0.3, SaturatedFat 0.1, Sodium 82.5, Carbohydrate 179.7, Fiber 3.4, Sugar 139.4, Protein 1.1
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