Beer for breakfast? Why not — if it’s perfect for toast.
In celebration of St. Patrick’s Day, we have a recipe for beer jam, courtesy of the makers of Samuel Adams Boston Lager. Actually, it’s more like beer jelly, but “beer jam” sounds better. (By definition, jam tends to be a little softer spread, too.)
This recipe was created by Allen Chisholm of Al’s Backwoods Berrie Co., a participant in Samuel Adams’ “Brewing the American Dream” program for small businesses and entrepreneurs. On his company’s website, Chisholm sells a similar beer jam made with Sam Adams’ spicy Cold Snap winter brew ($7 for an 8-ounce jar).
For this beer-loving holiday, Chisholm came up with Samuel Adams’ St. Paddy’s Day jam; green dye optional.
The orange zest and honey brings out the citrus and piney notes in the beer’s noble hops, Chisholm noted.
Not just for one day a year, this novel recipe makes a honey-like jam that looks like apple jelly. The beer flavor is very subtle; what comes through is the citrus. It could be a perfect gift for the beer lovers on your list.
Don’t worry about sharing this jam with the kids; the beer’s alcohol content is boiled off during cooking.
Another note: Just in case you’ve got leftovers from your St. Patrick’s Day celebration, this recipe can be made with flat (or green) beer.
Call The Bee’s Debbie Arrington, (916) 321-1075. Follow her on Twitter @debarrington.
Samuel Adams St. Paddy’s Day beer jam
This recipe was created by Allen Chisholm of Al’s Backwoods Berrie Co. in Plymouth, Mass.
Makes 7 half-pint (8-ounce) jars.
2 (12-ounce) bottles Samuel Adams Boston Lager, Irish Red or other flavorful beer
2 tablespoons honey
Pinch orange zest
2/3 cup dry pectin (2 full packages)
5 cups sugar
Have ready 7 sterilized canning jars and lids.
In a large pot, combine beer, honey and orange zest. Stir in pectin. Bring the mixture to a full boil.
Add sugar very slowly, one cup at a time, stirring constantly. Return to full rolling boil. Boil for one full minute, constantly stirring so the mixture doesn’t scorch.
Remove from heat. Skim off any foam. Ladle hot jam into jars, leaving 1/4-inch head room. Attach lids and seal jars.
Process jars in boiling water bath for 10 minutes. Remove from water and let cool.
Note: Four drops of green food coloring may be added with the beer to create “green beer jam.”
Recipe adapted from Allen Chisholm.