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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.”
1hr 5mins
6 1/2 pints

Ingredients Nutrition


  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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