Recipe by Chef Kate
Literally "the old boy's jam," this recipe is ancient and estimated--it is usually made using handsful of fruit and adding Armagnac until it looks like enough. Once you have added your fruit, it should sit a good two or three months before you have any--and then it will last a year (if you don't have it all before then). I have guess-timated amounts for purposes of this recipe--but basically it requires a good-sized glass jar, a bottle of Armagnac, and red berries as they come into season. Start at midsummer with strawberries, continue adding fruit as it ripens--rasberries, boysenberries, currants, pouring the brandy over the fruit. Once it ripens, the liquid makes a wonderful cordial and the berries are delicious. You can replenish your supply during the winter by adding more Armagnac.
- 1 pint strawberry, washed and hulled
- 1 pint raspberries, washed
- 1 pint boysenberries, washed (or currants or your choice)
- 1 liter armagnac (or other good quality brandy or eau de vie)
Directions See How It's Made
- In a large glass jar, place the strawberries and pour about a third of the brandy over it and close the jar and store in a cool dry place.
- When rasberries are ripe, add to the jar, along with another third of the brandy.
- When the boysenberries (or currants) are ripe, add to the jar along with the rest of the brandy.
- Close the jar and replace in that cool, dark place for two to three months.
- To serve, place a few berries in the bottom of a cordial or brandy glass and fill with the confiture.