Beer Jam

This isn’t really jam in the classic sense, says Paul Virant in his and Kate Leahy’s book The Preservation Kitchen (Ten Speed Press, April 2012). The combination of a few bottles of stout with sugar, spices, and apple pectin resembles a dark syrup that can be used in cocktails like Paul’s popular beer jam Manhattan, as a glaze, or simply paired with Cheddar cheese.

More recipes from The Preservation Kitchen can be found in this sampler.

Beer Jam

from The Preservation Kitchen

makes 6 half-pints, plus one 4-ounce jar

Ingredient Volume Ounces Grams Percent
Stout beer 4 (12-ounce) bottles 48 ounces 1361 grams 55%
Sugar 42/3 cups 2 pounds 907 grams 35%
Lemon, juiced 1 1 ounce 28 grams 1%
Vanilla beans, split 2 — — —
Allspice berries 10 — — —
Cloves, whole 3 — — —
Star anise 2 — — —
Orange zest 1 large strip — — —
Pectin (page 58) 1 cup 8 ounces 227 grams 9%

In a large, heavy-bottomed pot over high heat, bring the beer, sugar, lemon juice, vanilla beans, allspice berries, cloves, star anise, and orange zest to a boil. Remove from the heat, transfer to a storage container, and refrigerate overnight or up to 5 days.

Strain the liquid and save the vanilla beans for another use. Pour into a large, wide pot, stir in the pectin, and bring to a boil over high heat—be careful that the beer doesn’t boil over. Cook, stirring occasionally, until the mixture reaches about 215?F and has the texture of light syrup, 25 to 35 minutes.

Scald 6 half-pint jars and one 4-ounce jar in a large pot of simmering water fitted with a rack—you will use this pot to process the jars. Right before filling, put the jars on the counter. Meanwhile, soak the lids in a pan of hot water to soften the rubber seal.

Transfer the jam to a heat-proof pitcher and pour into the jars, leaving a 1/2-inch space from the rim of the jar. (Depending on how much you reduced the jam, you may not need the small jar.) Wipe the rims with a clean towel, seal with the lids, then screw on the bands until snug but not tight.

Place the jars in the pot with the rack and add enough water to cover the jars by about 1 inch. Bring the water to a boil and process the jars for 10 minutes (start the timer when the water reaches a boil). Turn off the heat and leave the jars in the water for a few minutes. Remove the jars from the water and let cool completely.

Recipes from The Preservation Kitchen by Paul Virant and Kate Leahy