Any berry will work in Old Bachelor’s Jam; here, it’s made with blackberries, raspberries, and kirsch. Some say the liqueur-infused jam was named for its capacity to warm single gentlemen on winter nights. Jam will keep for 1 month, stored in airtight containers in the refrigerator.

　　

Ingredients

makes 4 half-pint jars

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　Martha Stewart's New Pies and Tarts