Many moons ago, there was a black raspberry Chambord jam that was the most amazing breakfast indulgence. It was only made for a short time and has since disappeared. I've found a few recipes online (and one in Nourishing Traditions) where people ferment jam for a short time, often coming with warnings that if you do it wrong, it will end up boozy. However, no one tells me how to make that "mistake" on purpose! I've seen recipes for adding liqueurs to jam, but that doesn't sound nearly as fun to make.
Has anyone done this before or can give me some tips on how to make my slightly boozy Chambord Jam dreams come true?