As summer comes to an end I reflect back on how there was a lack of cool refreshing lagers and ales. Rather, this has been the summer of sours. As a person who enjoys slicing a lime and eating plain, I enjoy the mouth-puckering effect that comes sours bring to the face. Although the Rodenbach Grand Cru is slowly making its way towards my favorite of the sours, I must humbly still give it to The Bruery’s Tart of Darkness still reigns supreme tart.
Tart of Darkness pours black. Acidic and oaky smells penetrate the nostrils like no other. Mild in carbonation, this beer is lactic, oaky, and fruity in taste. This beer does a great job at giving you a face that says both sour and satisfaction. This sour will give our jam the confidence. It will have tastes outside of sweet and brighter (or in this case darker) than any other jams.
Endless Ideas with Tart Jam
I attempted to add less sugar than usual in my jamming adventures, but this still resulted in more sweet than I wanted. However, we are talking about the Tart of Darkness here. You can’t keep that sour flavored buried. In fact that is the first flavor that welcomes your palette. Overall, this If you find your jam sticking to the the bowl before reducing liquid, your heat is too high and is burning the jam. Reduce heat and remember to occasionally mix.
Looking to add a little tart to that peanut butter and jelly sandwich? How about a sour Pop Tart? Be bold and use this is your favorite BBQ sauce recipe to add that extra mouth-pucker sensation!
- In a medium sauce pan, add the Tart of Darkness and sugar. Set stove to medium heat and whisk sugar and beer until the sugar completely dissolves.
- In a small bowl, crush the raspberries to your liking. Pour raspberries and the lemon juice into the sauce pan and stir occasionally as you let the liquids reduce, around 15-20 minutes.
- Let jam cool before placing in a mason jar.