Bachelor jam, once known as “vergerette” has been made throughout France since the Middle Ages, if not before. Despite its name, however, it is not a jam…
It is a flamboyant ambrosia made from the combined colours and flavours of the passing seasons.
Bachelor jam is easy to make, and you do not even have to be a bachelor!
Simply take a large glass jar that can be hermetically sealed and, as the seasons come and go, add in layers of fruit, from the first cherries to the last grapes, and cover each layer with sugar and eau de vie. Once the jar is full, leave its contents to ferment for a least three months, then spoon it out and enjoy!