Bachelors Jam Recipes

OLD BACHELOR'S JAM

Steps:

• Bring blackberries, 1 3/4 cups sugar, and the juice of 1 lemon to a simmer in a large pot over medium heat. Cook until sugar dissolves and berries are soft, 4 to 5 minutes. Press parchment directly on surface of jam, and refrigerate overnight. Repeat with raspberries and remaining 1 3/4 cups sugar and juiced lemon in another large pot.
• Remove parchment; bring each pot to a boil. Cook over medium-high heat until berries are slightly broken down and jam is the consistency of very loose jelly, about 12 minutes for the blackberries and about 17 minutes for the raspberries. Plate-test jam to make sure it is set.
• Divide blackberry jam between four 1/2-pint-size sterilized glass jars, filling each halfway; top each with 1/2 ounce kirsch. Divide raspberry jam between jars; top each with 1/2 ounce kirsch, leaving 1/4-inch headspace at tops. Can in water bath for 10 minutes. Unopened jam can be stored at room temperature for up to 1 year.

BACON JAM

Steps:

• Add the bacon to a skillet over medium heat. Cook the bacon until it's just starting to brown slightly and render its fat, 3 to 4 minutes. Add in the chopped onions and stir to combine. Cook, stirring occasionally, until the onions are soft and almost melting into the bacon fat, 30 to 40 minutes. If the pan starts to look dry or is browning too much, add a splash of water to deglaze.
• Stir in the brown sugar, cayenne pepper and grated garlic, then add the balsamic vinegar. Cook until the sugar dissolves and the mixture is thick, about 5 minutes. Turn off the heat.
• Transfer the mixture to a food processor. Pulse until the bacon is chopped slightly finer, 5 to 6 pulses.
• To serve, top the toast with the bacon jam and garnish with chopped chives.

OLD BACHELOR'S JAM AND BLACKBERRY TART

Steps:

• Preheat oven to 375 degrees. Roll out pate brisee to an 11-inch round (about 1/4 inch thick) on a floured surface. Press dough into bottom and up sides of a 10-inch springform pan. Trim edges to come 1 inch up sides of pan using a sharp paring knife. Refrigerate for 30 minutes.
• Prick tart shell all over with a fork. Bake until golden brown, about 25 minutes. Immediately spread jam into tart shell. Top with blackberries, and sprinkle with almonds. Bake for 10 minutes. Serve warm.

BACHELOR'S JAM

Steps:

• Place the berries and sugar in a large bowl and gently stir. Cover and refrigerate overnight. Wash a 3-litre jar (or use smaller jars with screw-top lids) and dry well, as any moisture will cause bacteria to form. Gently stir the eau de vie into the berry mixture, then spoon into jars, making sure the berries are covered with liquid. (The amount of juice you have will depend on how much liquid has come out of the fruit. If there is not enough liquid to cover all the fruit, top up with alcohol.) Seal with the lid and refrigerate overnight. It will keep for up to 3 weeks.

OLD BACHELOR'S JAM

Steps:

• Bring blackberries, 1 3/4 cups sugar, and juice of 1 lemon to a simmer in a large pot. Cook until sugar dissolves and berries are soft, 4 to 5 minutes. Press a parchment round directly on surface of jam, and refrigerate overnight. Repeat with raspberries and remaining 1 3/4 cups sugar and juice of 1 lemon in another large pot.
• Remove parchment rounds; bring each pot to a boil. Cook over medium-high heat until berries are slightly broken down and mixture is consistency of very loose jelly, about 12 minutes for blackberries and about 17 minutes for raspberries.
• Divide blackberry jam among 4 half-pint glass jars, filling each halfway; top each with 1 tablespoon kirsch. Divide raspberry jam among jars; top each with 1 tablespoon kirsch.