Chocolate Safari stout Jam
Serves: makes 500 ml
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Dietary: vegan
Meal type: sauce
Misc:
Occasion:
Author: dghchocolatier
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Ingredients
- 1x500ml bottle of Chocolate safari imperial stout
- 35ml cocoa vinegar (cider vinegar)
- 300g granulated sugar
- 30g pectin
Method
Prepare your water bath canner, and have 2 clean jars ready.
Pour the beer into a large pan; it will foam, add the vinegar put on high heat.
In a small bowl, mix half of the sugar with the pectin whisk to combine.
Add the sugar-pectin mixture to the beer, and whisk to dissolve and bring the beer to a boil.
Add the remaining sugar, and return to the boil.
When the mixture returns to a full rolling boil, cook for 1 minute, then remove from heat.
Skim away any foam from the surface. Pour the jam into jars, leaving 1/2-inch headspace.
Run a clean spatula around the insides of the jars to release any trapped air.
Wipe the rims of each jar clean with a moistened paper towel.
Apply lids and rings, and place in a roasting tray Bain Marie for 10 minutes.
Remove from heat and cool jars on a cooling rack for 12 hours.