Confiture du vieux garcon
Has anyone every tried making confiture du vieux garcon? No, it isn't jam, it is a gloriously alcoholic concoction made by bachelors ("old boys") using up their summer fruit crops, which is fermented with eau de vie and eaten/drunk at Christmas.
My dear friend Chantal makes it each year and it's wonderful. She says: "It's really easy. In an earthenware pot with a good lid put a layer of fruit then a layer of sugar and cover it with alcohol, and keep on doing this all summer with your fruit, then seal it up, leave it to ferment and have it at Christmas or for a special celebration the following year." Hers blew one's mind and was fantastic.
I am squeamish and reluctant to use a 100-yr-old pot like hers (she inherited it from her mother) and am ready to try it in a large Kilner Jar. She is on holiday so I can't consult her but we have got blackcurrants and redcurrants that need a good home, not to mention the fruit one can buy on the market.
Can anyone give me any tips, or will I be the Pontnoir guinea-pig?