~High Dumpsy Dearie~ Traditional English Autumn Fruit Jam

30m
Prep Time
30m
Cook Time
1h
Ready In


"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.)"

Original is 7 servings

Nutritional

  • 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

Step by Step Method

Step 1

Prepare fruit and weigh them AFTER they have been peeled, cored and stoned.

Step 2

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.)

Step 3

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.

Step 4

Bring up to the boil and cook rapidly until the setting point has been reached; test after 15 minutes and every 2 minutes thereafter.

Step 5

Remove as much scum as you can – small knobs of butter helps to disperse the scum – add it and stir well.

Step 6

Discard the ginger in the muslin bag – pressing it well before removing to extract the last of the ginger flavour.

Step 7

Pour into cooled and sterilised jam jars and seal. Label and store for up to 2 years in a cool and dark place.

Step 8

Serve with bread, toast, scones, cakes, pancakes and use in steamed and baked puddings and desserts.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Choose the best quality fruit you can find for the best flavour and texture.
  • When grating the lemon zest, make sure to only use the yellow part, as the white pith can be bitter.

  • For the apples, you could substitute quince for a more tart flavor. Quince is a traditional ingredient in jams and jellies, so it would be a great addition to this recipe. The tartness of the quince will help to balance the sweetness of the other fruits and sugar.
  • For the plums, you could substitute apricots for a more subtle flavor. Apricots are slightly less sweet than plums, so they will help to bring out the flavors of the other fruits without overpowering them. The apricots will also add a nice creamy texture to the jam.

Spiced Apple Pear Plum Jam Replace the lemon juice and zest with 3 tablespoons of spiced rum and add 1 teaspoon of ground cinnamon, 1 teaspoon of ground nutmeg, and 1 teaspoon of ground cloves to the fruit while simmering.



Apple and Pear Crumble - This classic British dessert is the perfect way to make use of the High Dumpsy Dearie Jam. The sweet and tart flavours of the apples and pears, combined with the deep rosy pink jam and crunchy crumble topping, make for a delicious and comforting autumn treat. Plus, it's easy to make and can be served warm or cold!


Vanilla Custard - A classic accompaniment to Apple and Pear Crumble, Vanilla Custard is a rich and creamy dessert that complements the sweet and tart flavours of the crumble perfectly. It's easy to make and can be served warm or cold, making it the perfect accompaniment for this autumnal treat!




FAQ

Q: What is the best way to store this jam?

A: Store the jam in a cool and dark place for up to 2 years.



Q: How long can I keep this jam?

A: If stored in a cool and dark place, the jam should last up to 2 years.

1 Reviews

bshemyshua

I have never heard of this jam or its name, but I am so glad I tried this! I enjoy making homemade jam, especially recipes that make large quantities. This jam turned out perfect. I was curious about the fact that I didn't have to run this through a food mill since the plums were simply halved and stoned, but by the time this fruit was boiling and stirred the skins of the plums just seemed to melt into the jam, and this recipe produces a beautiful rose color spread. I did get the promised 8 jars of jam. This would definetly be worth submitting in a county fair contest. I am sure it would take the blue ribbon!

5.0

review by:
(9 Feb 2012)

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Fun facts:

Fun Fact 1: The jam is sometimes known as 'Dumpsie Dearie Jam' and there is speculation that it was an enterprising farmer's wife who came up with the quirky name!

Fun Fact 2: Jam Roly-Poly, a classic British pudding, is often made with this delightful jam. It's believed that it was Queen Victoria's favorite dessert and she enjoyed it with her tea every day!