Bachelors Jam
Photography 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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.