That's funny, the Princess and I made beer jam in 2016 for one of our County Fair entries. However, everyone in the family thought it was awful, and the judges did too because it didn't win anything, LOL.

https://www.gardenweb.com/discussions/4039776/the-princess-and-brother-go-to-the-fair?n=21

We made ours with a local vanilla Porter, the local microbrews are a big thing here. I think I should have used something lighter, but I hate beer and the Princess is only 14, so we didn't taste it, we just went with what "sounded" good. It wasn't. (grin)

Our recipe was full of spices along with the beer, and that probably wasn't a good flavor mix either, and mine took longer because it didn't have any artificial pectin. I like that so that I can control the sugar content of my jams and jellies, but I think in beer jam it wouldn't make a difference, the pectin would be a whole lot easier.

Beer Jam

Adapted from "The Preservation Kitchen"

• 4 12-ounce bottles stout beer (55% of total volume)
• 4-2/3 cups sugar (35% of total volume)
• 1 lemon, juiced (1% of total volume)
• 2 vanilla beans, split
• 10 allspice berries
• 3 cloves, whole
• 2 star anise
• 1 large strip orange zest

1. In a large, heavy-bottomed pot over high heat, bring the beer, sugar, lemon juice, vanilla beans, allspice berries, cloves, star anise, and orange zest to a boil. Remove from the heat, transfer to a storage container, and refriger­ate overnight or up to 5 days.

2. Strain the liquid and save the vanilla beans for another use. Pour into a large, wide pot and bring to a boil over high heat—be careful that the beer doesn’t boil over. Cook, stirring occasionally, until the mixture reaches about 215 degrees F and has the texture of light syrup, 25 to 35 minutes.

3. Scald 6 half-pint jars and one 4-ounce jar in a large pot of simmering water fitted with a rack—you will use this pot to process the jars. Right before filling, put the jars on the counter. Meanwhile, soak the lids in a pan of hot water to soften the rubber seal.

4. Transfer the jam to a heat-proof pitcher and pour into the jars, leaving a 1/2-inch space from the rim of the jar. (Depending on how much you reduced the jam, you may not need the small jar.) Wipe the rims with a clean towel, seal with the lids, then screw on the bands until snug but not tight.

5. Place the jars in the pot with the rack and add enough water to cover the jars by about 1 inch. Bring the water to a boil and process the jars for 10 minutes (start the timer when the water reaches a boil). Turn off the heat and leave the jars in the water for a few minutes. Remove the jars from the water and let cool completely.

Actually, the jelly that everyone liked best in my family was one made with root beer, go figure. I thought it was weird but the kids loved the stuff...

Annie

ok, so how do you serve beer jelly?

Peanut butter and beer jelly sammich?

We just tasted it -- but I was thinking of a block of cream cheese with the beer jelly poured over and perhaps pretzels for dipping; caramelized onions with the addition of the beer jelly; a pork loin, tenderloin or chop glazed in beer jelly; ham glazed in beer jelly; even chicken with a beer jelly glaze; perhaps a muffin with the beer jelly and bacon. I thought it tasted good just off a spoon -- LOL!

pillog -- no jalapeno for me! But yes, actually, cheddar would go well with the jelly -- it's just here an easy app is a block of cream cheese and something poured over it -- LOL!

just think, incorporate some prepped mustard seeds into the jelly …

At first I read beer belly!

Sounds like something I might like, and yet again, maybe not. I thought I would like bacon jam and it turns out I didn't.

I think this might go on the list for July 4th!

Sounds interesting, and I like the idea of pairing it with pork, and/or caramelized onions, a thin slice of cheddar on a whole wheat cracker.

I have made bacon jam... decadent and we loved it. Mostly used it as a topping for burgers and steaks. I made way too much, though.