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Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 35 |
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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. Ingredients:
48 ounces stout beer |
2 lbs sugar |
1 ounce lemon juice |
10 allspice berries |
2 vanilla beans, split |
3 whole cloves |
2 star anise |
1 slice orange zest |
8 ounces pectin (homemade, not commercial powdered pectin) |
Directions:
1. 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.
2. Remove from heat, transfer to storage container and refrigerate overnight or up to 5 days.
3. Strain the liquid and save the vanilla for another use.
4. 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.
5. Cook, stirring occasionally, until the mix reaches about 215 F and has the texture of a light syrup, 20-25 minutes.
6. Use standard canning techniques to finish seal in 6 half pint and 1 4 oz jars.
7. Does not include refrigeration time.
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