Go Back

Bachelor’s Jam

Two glasses of bachelor's jam liqueur with a large jar of bachelor's jam in the background.
This bachelor's jam is a simple French method of preserving fruits in sugar and vodka so that you can enjoy them (and their boozy liquid) long after summer is gone.
Georgeanne Breannan

Prep 30 mins
Total 30 mins


  • Wide-mouth 1-gallon (3.8-l) crock or glass jar with lid


  • Assorted fresh stone fruits, such as cherries, apricots, plums, nectarines, and peaches
  • Granulated sugar (1 cup [198 g] for every 2 cups fruit)
  • Vodka


  • Rub the fruits with a kitchen towel. Remove any stems and pierce the fruits all over with a sterilized needle.
  • Any small fruits, like cherries and apricots, can be left whole. Larger fruits, such as peaches and nectarines, can be halved, pitted, and then quartered, if desired.
  • To the crock or glass jar, add the prepared fruit, one type at a time, and sprinkle with the sugar. Add vodka to cover.
  • Use a small saucer to weigh down and submerge the fruit. Seal the jar.
  • Ideally you’d start in June with cherries and smother them with sugar and booze. Then as various stone fruits ripen, you add thenm in the exact same fashion and proportions: fruit, sugar, booze.
  • If the kitchen isn’t too hot, the jar can sit on your kitchen counter, but it should be kept out of the sunlight.
  • Let the fruit macerate for at least 3 months before sipping a glassful of the amber-rose liquid or sampling the alcohol-infused fruit. Sip the strained fruit-infused spirits straight, over ice, or spoon the fruit and spirits over ice cream or pound cake. It will keep for up to 1 year in a cool, dark place.


What You Need To Know About Using Youp Bachelor's Jam

There are no rules here. Let your imagination run away with you…and your spoon.
Sip it straight up as an aperitif or add a splash of sparkling mineral water for a little less inebriation
Splash a little into a glass Prosecco or gin
Spoon the macerated fruit over pound cake and dollop with whipped cream
Serve the fruit with a scoop of good-quality vanilla ice cream
Use the fruit to make sangria