Text read by Mary Peters


For about 3 – 4 pots of jam


To make this recipe you can use any type of beer. Lagers are lighter, but perhaps the same recipe made with Guinness should give a surprising result. 

Choose a pan that can hold more than twice the volume you are going to use. This is because the combined action of sugar and heat causes the beer to foam enormously and may overflow. Sterilize your pots by immersing them in boiling water for about ten minutes, then let them dry in the open air.

Pour the beer into the chosen pot. Add the sugar and lemon juice and start heating. In the meantime, put your gelatine to soften in cold water.

Once the mixture is hot, add the gelatine and stir continuously. Proceed as for a normal jam: raise the mixture to about 120°C (large boulé,) or 105°C (large perlé, classic recipe) and leave to cook at this temperature for 15 to 20 minutes.

Fill the jars, avoiding putting any on the edges, and leave them to cool upside down, storing them with the lids on. The result is a jam that will delight young and old alike.

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