BEER JAM
It is not jam in the classic sense, it is more a preserved sauce. Use a stout beer to make this dark syrup. Lovely to glaze beef or pair with a wedge of well aged cheddar.
Provided by Ambervim
Categories Sauces
Time 1h5m
Yield 6 1/2 pints
Number Of Ingredients 9
Steps:
- In a large heavy bottomed pan over high heat bring the beer, sugar lemon juice, vanilla, allspice, cloves, star anise and orange zest to a boil.
- Remove from heat, transfer to storage container and refrigerate overnight or up to 5 days.
- Strain the liquid and save the vanilla for another use.
- Pour into a large wide pot, stir in the pectin, and bring to a boil over high heat being sure it does not boil over.
- Cook, stirring occasionally, until the mix reaches about 215 F and has the texture of a light syrup, 20-25 minutes.
- Use standard canning techniques to finish seal in 6 half pint and 1 4 oz jars.
- Does not include refrigeration time.
Nutrition Facts : Calories 748.5, Fat 0.3, SaturatedFat 0.1, Sodium 82.5, Carbohydrate 179.7, Fiber 3.4, Sugar 139.4, Protein 1.1
ROASTED PORK TENDERLOIN WITH BACON JAM
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Cook the bacon in a saucepan over medium heat until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate.
- Drain all but 1 to 2 tablespoons of the bacon grease. Add the lager, vinegar, brown sugar, mustard seeds, red pepper flakes and rosemary to the skillet and bring to a boil. Reduce to a simmer until the mixture becomes a very thick syrup, 25 to 30 minutes.
- Meanwhile, heat a large, heavy-bottomed skillet over a medium-high heat and add 2 tablespoons of the olive oil. Sprinkle the pork with the garlic pepper seasoning and add to the skillet. Cook, turning as needed, until the pork is browned all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest, about 5 minutes.
- Finish the bacon jam by stirring the bacon into the reduced beer mixture.
- Toss the arugula with the lemon juice and remaining 2 tablespoons olive oil, then transfer to a platter. Slice the tenderloin and shingle it around the arugula. Top with the bacon jam and serve.
ROOT BEER JELLY
Make and share this Root Beer Jelly recipe from Food.com.
Provided by Diana Adcock
Categories Jellies
Time 13m
Yield 2 pints
Number Of Ingredients 4
Steps:
- Combine all ingredients except pectin.
- Heat to boiling stirring to dissolve sugar.
- Add pectin.
- Stir constantly to bring to a boil and boil hard for 30 seconds.
- Ladle into clean hot jars and process for 5 minutes in a boiling water bath canner.
- *Note-this came out of a 1935 cookbook and there was no processing time-just seal.
- Go with the 5 minutes folks.
- Also, you can use cola or cream soda if you like-they work best. Maybe even Dr. Pepper!
Nutrition Facts : Calories 1216.2, Sodium 20.8, Carbohydrate 313.9, Fiber 0.9, Sugar 312.5
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