Author Paul Virant writes in The Preservation Kitchen that these pickled snow peas are one of his most-used and favorite pickles, and I can absolutely see why.

This isn’t really jam in the classic sense, says Paul Virant in 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.