I browsed a few more blogs with similar articles before discovering two NYT articles and Pam Corbin’s River Cottage Preserves Handbook. These sources seemed to host the most official (as official as you can get for something lovingly called “boozy fruit”) recipes and advice. From here, I went about making my own Bachelor’s Jam.
Bachelor’s Jam is a mix of high proof liquor, fresh fruit and sugar. That’s it! It’s not really jam at all, which is probably why I was drawn to this particular recipe. It is, however, a great way to preserve those beautiful summer fruits that disappear all too quickly. I have never tried canning, and just looking at the steps involved is enough to make me sweat. Thus, I was thankful for this super easy option.
The original recipe comes from a German tradition and is called Rumtopf; the trick is to add leftover fruit to a large non-reactive container throughout the summer months, adding sugar and rum as needed. Since I discovered the recipe late in the season I decided to make smaller, one-shot batches.
I made my first batch in August and ended up with jars full of strawberries, orange peel and vodka, and others with blackberries, brandy and cinnamon. Last week I decided that my first batch was just not enough, so I made a smaller second batch. I picked up a set of 12 oz. Ball jars and spiced rum, intent on making even more delicious boozy fruit.
I took my clean jars and added raspberries and blackberries in layers. I found that it’s a good idea to leave about 1 inch at the top of the jar so that the fruit will be completely covered by whatever booze you throw in. Next I added honey. Other recipes call for one cup of sugar/pound of fruit, but I decided to try honey in this batch. Since it seems to be added simply to sweeten the mixture, I threw in a little less than called for. I can always add more later! Finally, I poured in the rum until all of the fruit was covered. After I sealed the jars, I popped them in the fridge. I don’t think it’s necessary to refrigerate this stuff because of the alcohol content, but since it’s my first try I’m being extra careful. As long as they’re in a cool, dark place they will be fine.
What I love about this recipe is that it’s really simple, but it also allows you to get creative! For example, I paired a cinnamon stick with the blackberries and brandy. With all of the different fruit-booze combinations, just think of the possibilities!
Yum! So waste no time—grab the last of your summer fruit, raid the liquor cabinet and get creative!
