Confiture De Vieux Garcon

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“Literally "the old boy's jam," this recipe is ancient and estimated--it is usually made using handsful of fruit and adding Armagnac until it looks like enough. Once you have added your fruit, it should sit a good two or three months before you have any--and then it will last a year (if you don't have it all before then). I have guess-timated amounts for purposes of this recipe--but basically it requires a good-sized glass jar, a bottle of Armagnac, and red berries as they come into season. Start at midsummer with strawberries, continue adding fruit as it ripens--rasberries, boysenberries, currants, pouring the brandy over the fruit. Once it ripens, the liquid makes a wonderful cordial and the berries are delicious. You can replenish your supply during the winter by adding more Armagnac.”
1440hrs 15mins
1 1/2 quarts

Ingredients Nutrition

  • 1 pint strawberry, washed and hulled
  • 1 pint raspberries, washed
  • 1 pint boysenberries, washed (or currants or your choice)
  • 1 liter armagnac (or other good quality brandy or eau de vie)


  1. In a large glass jar, place the strawberries and pour about a third of the brandy over it and close the jar and store in a cool dry place.
  2. When rasberries are ripe, add to the jar, along with another third of the brandy.
  3. When the boysenberries (or currants) are ripe, add to the jar along with the rest of the brandy.
  4. Close the jar and replace in that cool, dark place for two to three months.
  5. To serve, place a few berries in the bottom of a cordial or brandy glass and fill with the confiture.

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