Anarchy Strawberry Jam

Anarchy Strawberry Jam

This beer-jam recipe has many uses….as you will see in our next post. But before we show you the most epic way to include it in a meal, we first have to tell you how to make it. Strawberries in the summertime are freaking amazing. Combine them with beer and make a jam – even better. Also, who would’ve though making jam is so darn easy? It literally takes 30 minutes from start to finish.  The beer we used – Anarchy by 4 Noses Brewing – is an hoppy strong ale that is slightly sweet with nutty biscuit flavors….and it’s absolutely delish. The problem is, Anarchy is exactly as its name describes, a rebel. Tommy, the head brewer at 4 Noses, says its set to change each time it’s brewed. So, if you’re not able to grab it before the recipe changes, go find something that’s a bit hoppy and fruity and you should be good to go.

 

Ingredients:

3 cups of mashed strawberries (we used two 1 lb containers and this is how much it made)

3 ½ cups sugar

2 tbsp lemon juice

1 box of Sure Jell (1.75 oz of pectin)

1 tbsp butter

1 cup Anarchy Ale by 4 Noses Brewing

 

Directions:

First things first, you need to hull the strawberries. This simply means, remove the stems.

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We used a spoon because it scoops out the stem and leaves most of the berry – a pretty cool trick.

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After the berries are hulled, they need a good wash and then a mashin’. It would’ve been nice if I had a potato masher (which I went out and bought right after this recipe) but instead, I found some heavy objects to smash them into pieces. You really want the berries to be mashed to bits so if you’re angry, this is a great recipe to help relieve some stress.

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Once the berries are smashed to pieces, throw them in a big pot along with 1 cup of Anarchy (or your beer of choice), three and a half cups of sugar, 2 tablespoons of lemon juice,  and 1 tablespoon of butter [The butter is added to help reduce the amount of foam.]

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Bring the pot to a strong boil and then add the Sure Jell or whatever brand of pectin is available to you.

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Remove any foam that appears around the edges – it makes your jam ugly and nobody got time fo’ that.

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While the jam is boiling, you also want to boil the jars in water to make them sterile, and take them out with tongs right before you fill them. After the jam is boiled with the pectin for about a minute or two, remove it from the stove and get the jars ready.

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The best way to fill the jars would be with a funnel. Another item I didn’t have in my kitchen was a funnel, so I used a large spoon to scoop the jam into the jar the best I could. Finally, I topped it and set it in the fridge until it was cool enough to eat!

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Published by

drinkandspoon

A 20-something living in Denver, attempting to whip up delicious recipes made with or paired with mostly local craft brews. If you like eating and drinking delicious things, this is the place to be.

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