Originally, Bachelor’s Jam was made in huge quantities and added to throughout the summer season. For this scaled-down version, you can make it all at once and tuck it in the cupboard until winter. This recipe makes about a quart, which is usually sufficient for most families, but you can easily double or triple the recipe if you wish to make more or share it with friends.
Remove the pits from any stone fruit, and chop large fruits into bite-sized pieces. Berries should be firm, and you can leave them whole.
Arrange the prepared fruit in the bottom of a quart-sized jar, and then sprinkle the sugar over it. Pour in the brandy, adding more brandy to submerge the fruit by 1 inch if necessary. If your fruit floats to the surface of the jar, weigh the it down with a small saucer or glass weight, and seal the jar with a nonreactive lid.
Transfer the jam to a cupboard and keep away from light and heat for at least 3 months. Store in a dark cupboard at room temperature for up to 1 year.