Old Bachelors Jam Recipes

OLD BACHELOR'S JAM

Old Bachelor's Jam image

Any berry will work in old bachelor's jam. The layered fruit spread is ripe for experimentation. Here it's made with blackberries, raspberries, and kirsch and spread on the cornmeal crust of a blackberry tart. Some say the liquor-infused jam was named for its capacity to warm single gentlemen on winter nights.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes four 1/2-pint-size jars

Number Of Ingredients 5

Ingredients

2 pounds blackberries (7 cups)
3 1/2 cups sugar
2 lemons, halved
2 pounds raspberries (7 cups)
4 ounces kirsch or other cherry-flavored liqueur (1/2 cup)

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.

OLD BACHELOR'S JAM

Old Bachelor's Jam image

Categories Blackberry Winter Simmer Boil

Yield makes 4 half-pint jars

Number Of Ingredients 5

Ingredients

2 pounds (about 7 cups) fresh blackberries
3 1/2 cups sugar
2 lemons, halved
2 pounds (about 7 cups) fresh raspberries
1/2 cup (4 ounces) kirsch or other cherry-flavored liqueur

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.

BLACKBERRY JAM TART

Blackberry Jam Tart image

Categories Side Bake Blackberry Summer Simmer Boil

Yield makes one 10-inch tart

Number Of Ingredients 12

Ingredients

All-purpose flour, for dusting
1/2 recipe Pâte Brisée, Cornmeal Variation
1/2 pint Old Bachelor's Jam (recipe follows), flavors stirred together, or 1 cup best-quality store-bought blackberry jam
12 ounces (about 3 cups) fresh blackberries
1/4 cup sliced almonds, toasted (see page 343)
Old Bachelor's Jam
2 pounds (about 7 cups) fresh blackberries
3 1/2 cups sugar
2 lemons, halved
2 pounds (about 7 cups) fresh raspberries
1/2 cup (4 ounces) kirsch or other cherry-flavored liqueur
(makes 4 half-pint jars)

Steps:

Preheat oven to 375°F. On a lightly floured surface, roll out dough to a 12-inch round, 1/4 inch thick. Press dough into bottom and up sides of a 10-inch springform pan. Trim edges to come 1 inch up sides of pan. Refrigerate or freeze until firm, about 30 minutes.
Pierce bottom of shell all over with a fork. Bake until golden brown, about 25 minutes. Immediately spread jam in tart shell. Top with blackberries; sprinkle with almonds. Bake 10 minutes more. Transfer to a wire rack to cool slightly. Serve warm.
Old Bachelor's Jam
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.

OLD BACHELOR'S JAM AND BLACKBERRY TART

Old Bachelor's Jam and Blackberry Tart image

In the dead of winter, break out some Old Bachelor's Jam and enjoy it on a cornmeal crust for a taste of summer.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes one 10-inch tart

Number Of Ingredients 6

Ingredients

1 disk Cornmeal Pate Brisee
All-purpose flour, for surface
1/2 pint-size jar Old Bachelor's Jam, flavors stirred together (1 cup)
12 ounces blackberries (about 3 cups)
1/2 ounce sliced almonds (1/4 cup), toasted
1/4 to 1/2 cup ice water

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

BACHELOR'S JAM image

Categories Sauce Berry Breakfast Quick & Easy

Yield 3 litres

Number Of Ingredients 6

Ingredients

500g strawberries
500g blueberries
500g raspberries
500g blackberries
4 cups caster sugar
750ml (3 cups) brandy, kirsch or rum

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.

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Apr 28, 2013 - Any berry will work in old bachelor's jam. The layered fruit spread is ripe for experimentation. Here it's made with blackberries, raspberries, and kirsch and spread on the cornmeal crust of a blackberry tart. Some say the liquor-infused jam was named for
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