How to Make Bachelor’s Jam: Fruits, Booze, and Time

Patience is a virtue. Now, with practically our each individual require very easily fulfilled by a tap on a touchscreen, that virtue appears to be to be fading. Yet some of the greatest lessons in persistence can even now be observed in the hearth and home. It’s in the kitchen area that a tiny bit of work and lots of persistence deliver some of the biggest rewards.

Bachelor’s jam is one of the best illustrations of this easy kitchen area knowledge. This summer fruit preserve is not truly a jam at all rather, it’s a spirited concoction of berries and stone fruit soaked in sugar and brandy. Left undisturbed—perhaps 50 percent-forgotten—in your kitchen cupboard for a couple months, the fruits infuse the brandy with their taste and soften as they soak up the sugar. It’s easy. In the conclusion, you’ll have created two treats in just one: a sweet liqueur and a luscious, jammy concoction of soused fruit.

It’s a tradition rooted in aged European foodstuff preservation. Before canning and freezing became the most widespread strategies to protect foodstuff, homemakers relied on other methods—salting, drying, fermenting, and soaking fruit in challenging liquor between them. With its antiseptic qualities, alcohol provides a completely ready technique for preserving fruit—and delivering delightful results to boot. You will come across this method utilised to make French confiture de vieux garçons, which phone calls for kirsch or cognac, and German rumtopf, which phone calls for rum.

Usually, you would begin your bachelor’s jam in the early summer months, when the initial strawberries came into season, and include more fruits to the pot as summer months blossomed and then faded into slide. With each and every new fruit to appear into season—cherries, apricots, pink currants, plums—you’d drop a few into the jar, alongside with a further supporting of sugar and brandy. At the finish of the year, you would seal them up, set the jar in a darkish cabinet, and hold out right up until winter to open it up once again. By the time the vacations would get there, the jam would be all set to share in all its sweet, boozy glory.

Earning Your Very own

Making bachelor’s jam is foolproof. The recipe was born in a time when homemakers, currently overburdened with the pounds of the summer harvest, had tiny time to fuss with elaborate recipes or intricate procedures. So, if you can toss a few pitted plums into a jar, you can make this preserve.

As you would assume of an Aged Globe recipe, it’s also about earning what you have function. That means you can use what ever fruit is the most affordable and most abundant at your neighborhood farmers market place. Increase berries to the crock total, chop up much larger fruits into bite-sized pieces, and make certain to get rid of the pits from peaches, plums, and any other stone fruits that materialize to find their way into your kitchen.

The trick is to maintain an eye on your ratios. For every single pound of fruit you insert to your jar, insert 1 cup of sugar and about 1 cup of brandy. The alcohol should normally deal with the fruit by about 1 inch, so incorporate a minimal far more if you uncover that you need to have it. If the fruit floats to the area of the brandy, take into consideration weighing it down with a modest plate or glass bodyweight. At last, seal the jar tightly, earning guaranteed to use a plastic, glass, or yet another nonreactive lid, as alcohol may possibly corrode metal lids.

You can insert fruit all at at the time, or as it arrives into year, furnished you manage the ratio of 1 cup of sugar to 1 pound of fruit and insert ample alcohol to go over by an inch. Then, when the summertime fruit season has light by the end of September, tuck the jar into your cabinet and allow it sit undisturbed until eventually winter season. The alcohol and fruit juice will dissolve any pockets of sugar, turning them into a pleasurable, syrupy concoction.

The jam will be completely ready to take pleasure in soon after about 3 months, and you can delight in it for up to 1 12 months. Sip on the liqueur or stir it into a Christmas punch. Elevate the fruit out with a spoon to get pleasure from on its have, or around ice product, custards, and cakes. It also tends to make for a pretty home made reward that’s positive to appeal your mates.

In the dark and chilly of winter, opening up that crock of bachelor’s jam will return you to the brightness of summertime.

Bachelor’s Jam

Typically, bachelor’s jam was created in big portions, with much more fruit, sugar, and brandy included in the course of the summer season period. For this scaled-down version, you can make it all at at the time and tuck it in the cabinet till wintertime. The recipe makes about a quart, which is commonly ample for most people, but you can very easily double or triple the recipe if you desire to make extra or share it with mates.

Makes about 1 quart

  • 3/4 pound combined unblemished summertime fruit, this sort of as berries, plums, and peaches
  • 3/4 cup granulated sugar
  • 3/4 cup brandy (50 per cent ABV), plus a lot more, if necessary

Take away the pits from any stone fruit, and chop large fruits into bite-sized parts. Berries need to be business, and you can leave them whole.

Organize the geared up fruit in the bottom of a clear quart-sized jar, then sprinkle the sugar around it. Pour in the brandy, adding far more if important to protect the fruit by 1 inch. If your fruit floats to the floor of the jar, weigh it down with a little saucer or glass body weight and seal the jar with a nonreactive lid.

Transfer the jam to a cabinet and keep away from light and warmth for at least 3 months. When ready, bachelor’s jam should scent sweet, fruity, and boozy. If you see places of mildew create on the surface, discard the jam this is uncommon, but is typically because of to using fruit that’s past its primary, or alcohol with a reduced proportion ABV. Retail outlet in a dark cupboard at space temperature for up to 1 12 months. 

By Jennifer McGruther


Jennifer McGruther, NTP, is a dietary therapy practitioner, herbalist, and the author of 3 cookbooks, together with “Vibrant Botanicals.” She’s also the creator of, a website that celebrates conventional foodways, organic remedies, and fermentation. She teaches workshops on pure food items and herbalism, and at this time life in the Pacific Northwest.