Bachelors Jam
Photography by Aaron McLean.
This is not a jam in the true sense but a delicious alcohol-infused concoction that develops a smooth, luscious taste when kept for a few days in the fridge before use. The story goes that it originated at Eton, where boarders brought it with them to consume during term.
INGREDIENTS
500 grams mixed berries* any combination of blueberries, blackberries, raspberries, strawberries, loganberries
250 grams caster
sugar brandy or rum to cover
METHOD
Put the berries and caster sugar in a large bowl and gently combine. Cover and refrigerate overnight. The next day, gently stir again and transfer to a large, wide-necked jar. Add enough brandy or rum to cover the fruit. Cover tightly and refrigerate, stirring daily to combine the flavours. After 3-4 days the alcohol mellows with the berry juices and sugar to form a rich syrup. The jam will keep for several weeks in the refrigerator.
Serve with slices of Madeira or pound cake and mascarpone; meringues and softly whipped cream; over good vanilla ice-cream with a crisp biscuit; or place a few berries and a little of the liquor in a tall glass and top up with champagne.
*Bags of frozen mixed berries are ideal for this recipe. Combine with the sugar while still frozen and as they thaw out, the juices mingle with the sugar.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.