Bachelors Jam Food

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.

BACHELOR BUTTONS (COOKIES)

Bachelor Buttons (Cookies) image

Recipe featured on The Daily Meal -- All Things Food and Drink ---------- In 1820, Missouri enacted legislation to tax bachelors between 21 and 50 years of age $1 per year for being unmarried. Bake these cookies that look like buttons -- or are they flowers? Either way, they're easy, and cute enough to serve at a party.

Provided by KerfuffleUponWincle

Categories Dessert

Time 17m

Yield 16 serving(s)

Number Of Ingredients 7

Ingredients

1 cup butter (salted or unsalted, your choice, at room temperature)
3/4 teaspoon salt
1 cup powdered sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup fruit preserves (flavors of your choice)

Steps:

Preheat the oven to 350 degrees and place a rack in the center.
Line baking sheet with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter, salt, and powdered' sugar on medium speed until creamy.
Reduce the mixer speed slightly and beat in the egg and vanilla.
By hand or using the lowest speed of the mixer, stir in the flour.
Shape the dough into ¾-inch balls and arrange 2 ½ inches apart on the prepared baking sheet. Use your finger to make an indentation in the center of each dough ball, then fill with preserves.
Bake 1 sheet at a time for 10-12 minutes, or until the cookies are lightly browned around the edges. Let cool on the baking sheets for about 3 minutes, then transfer to a wire rack to cool completely.

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.

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