Peach-Malt Beer Jam
Rinse the peaches, remove the stones, and weigh 800 g (approximately 28 ounces) of the pulp. Finely dice the peaches, then mix with the beer and the jam sugar in a saucepan.
Bring to a boil, stirring constantly. Cook for 4 minutes until the jam begins to thicken. Fill the prepared jars to the brim with the jam and seal tightly. Turn upside down and cool completely.