Recipe for Confiture de Vieux Garcons — Old Boys’ Jam

THIS delicious boozy way of preserving summer fruit is great fun to do, but it only works if you use really good quality fruit — preferably unsprayed — and spirit.

I use vodka but others favour rum or brandy. You need a large glass or earthenware pot, preferably with a wide mouth and a lid. Glass ones are on sale readily in France and a German rumtoph jar is perfect.

2lb (900g) best quality strawberries, hulled

1lb (450g) caster sugar

1 bottle vodka, 1¾ pints (1L)

Options:

2lb (900g) raspberries (use 1lb (450g) caster sugar)

2lb (900g) loganberries (use 1lb (450g) caster sugar)

1lb (450g) peaches and\or apricots, stoned (use ½ lb (450g) caster sugar)

1 lb (450g) plums and\or greengages, stoned and halved (use ½ lb (450g) caster sugar)

Put the strawberries into a well washed glass or earthenware pot, sprinkle with the sugar and leave overnight.

Next day, pour on the vodka, put a sterilised plate on top to keep down the fruit, cover the top with cling film and the lid, and keep in a dark place.

Add more soft fruit and sugar as they come into season. Top up with alcohol as necessary and sterilise the plate each time (the fruit should be well covered with liquid).

When the pot is just about full, add a final dose of alcohol and put away until Christmas (or at least for a month). Serve sparingly with softly whipped cream or ice cream. Any spare liquid could be diluted with champagne for a delicious aperitif.