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Old Batchelor's Jam

jackal10

By jackal10
in Pastry & Baking

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jackal10

jackal10

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In Christine Ferber's book she gives a recipe for "Old Batchelor's Jam", which is a two tone jam of a layer of wild blueberry jam topped with raspberry jam flavoured with kirsch.

She says "It used to be that every household would make Old Batchelor's Jam with a fruit and alcohol base", and then describes what to me is a rumtopf except with kirsch; a crock to which fruit, sugar and alcohol were added during the season.

I'm puzzled by the origin of the name. Can anyone help with the term "Old Batchelor"? Is this the name in Alsace for their version of a rumtopf? Is it a mistake in translation? Is the jam specifically raspberry and blueberry, or any surplus berries plus kirsch?

Edited by jackal10 (log)
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