~High Dumpsy Dearie~ Traditional English Autumn Fruit Jam
September 13, 2011
Categories: Breakfast, Fruit, Apple, Pear, Plum/Prunes, British, Budget-Friendly, Canning/Preserving, Make-Ahead, Brunch, Easter, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Regional Holiday, Summer, Stove Top, Gluten-Free, Heart Healthy, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Make it from scratch more
"Nobody appears to know where this delightful name originated from, although it has been suggested that it was an enterprising farmer’s wife, using up her windfall fruit that came up with the quirky name. The jam is thought to originate from Worcestershire, although Gloucestershire also lays claim to it! Nevertheless, this is a wonderful jam, which makes full use of three of my favourite autumn fruits – Apples, Pears and Plums. The jam is a lovely deep rosy pink colour and is delicious not only on bread, toast and scones – but also when used in steamed jam puddings such as Jam Roly-Poly. Do not omit the lemon and ginger – they are the key to the flavour in this lovely jam. N.B. It is sometimes known as Dumpsie Dearie Jam. (Makes 7 to 8 lb of jam.)"
- Serving Size: 1 (717.8 g)
- Calories 1338.7
- Total Fat - 0.9 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 5.7 mg
- Total Carbohydrate - 346.7 g
- Dietary Fiber - 8.5 g
- Sugars - 330.5 g
- Protein - 2.2 g
- Calcium - 37.9 mg
- Iron - 0.9 mg
- Vitamin C - 39.5 mg
- Thiamin - 0.1 mg
Prepare fruit and weigh them AFTER they have been peeled, cored and stoned.
Place all the fruit and the ginger into a large preserving pan and simmer VERY gently for about 45 minutes, or until the fruit is very soft and tender. (Add some water if the fruit does not make enough juice itself – and keep stirring constantly to avoid the fruit sticking to the bottom of the pan.)
Remove from the heat and add the sugar stirring well. Put the pan back on a gentle heat and stir until the sugar has dissolved. Add the lemon zest and lemon juice.
Bring up to the boil and cook rapidly until the setting point has been reached; test after 15 minutes and every 2 minutes thereafter.
Remove as much scum as you can – small knobs of butter helps to disperse the scum – add it and stir well.
Discard the ginger in the muslin bag – pressing it well before removing to extract the last of the ginger flavour.
Pour into cooled and sterilised jam jars and seal. Label and store for up to 2 years in a cool and dark place.
Serve with bread, toast, scones, cakes, pancakes and use in steamed and baked puddings and desserts.
Tips & Variations
No special items needed.