Summer + Bachelor's Jam

Maybe I've been reading Game of Thrones too avidly, but I can't help that my heart has begun to sink under the weight of the words "winter is coming." This summer has been incredibly good to me, and I'm unsettled by the fact that it's about to be over. I haven't had time to post about it all: the adorable children, the afternoons spent in the balmy Tennessee countryside, the many late night soirees made indelible by good food and even better company... the list goes on and on. So, in true back-to-school fashion, I thought I'd share with you a little essay about what I did this summer. 

I went to a crawfish boil, where the hosting family had the best attire.

I took a trip to Crabtree Farms with my new friend Sara Jule and enjoyed the scenery while three of her six precious children picked blackberries. Then we had this delicious dinner.

 I went strawberry picking with Beth and then had yet another amazing dinner at Rebekka's house.

Dan and I celebrated one inspiring year together, one that has come with a great deal of change and an even larger sum of affection. He bought me these flowers mixed with herbs from White Squirrel Farm and I think they're so stinkin' pretty I can hardly stand it.

 And, in the final weeks of Summer, I've taken the words of the ant to heart: "It's best to prepare for the days of necessity." Every time I've gone to the market over the past several weeks, I've picked up something colorful to hoard away for winter: peaches, plums, cherries, apricots and nectarines. I stuffed it all into mason jars and doused it with sugar...

Then covered it up with brandy, to save for a crumble or a clafoutis at Christmas, or maybe a boozy upside down cake for New Years. A special treat. 

 Bachelor's Jam

Ingredients:
glass jars with tightly fitting lids
ripe, firm fruit such as cherries, apricots, plums, peaches, nectarines, figs or pears
herbs such as rosemary or thyme, citrus peel or spices such as whole vanilla bean, cinnamon stick or star anise (optional)
raw cane sugar
high proof liquor

Instructions:

1. Sanitize jars, lids, knife and cutting board with boiling water.

2. Rinse fruit under cold water and dry with a clean kitchen towel.

3. Chop fruit to your liking- anything 1/2" or larger. You can leave pits in, or take them out.

4. For every layer of fruit you add to the jar, cover with a spoonful of sugar. The "proper" ratio is 2/3 alcohol to 1/3 cup sugar, but you can adjust the amount of sugar you use based on your own taste and the sweetness of the fruit.

5. When the jar is full, pour in high proof liquor and make sure everything is fully submerged before closing. Store in a cool, dark place for about three months before using.