Beer Jam Recipes

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.

Steps:

• Combine all ingredients except pectin.
• Heat to boiling stirring to dissolve sugar.
• Add pectin.
• Stir constantly to bring to a boil and boil hard for 30 seconds.
• Ladle into clean hot jars and process for 5 minutes in a boiling water bath canner.
• *Note-this came out of a 1935 cookbook and there was no processing time-just seal.
• Go with the 5 minutes folks.
• Also, you can use cola or cream soda if you like-they work best. Maybe even Dr. Pepper!

Steps:

• Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
• Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.