Dumpsie Dearie Jam Recipes
HIGH DUMPSY DEARIE - TRADITIONAL ENGLISH FRUIT JAM
I cannot resist sharing this recipe with you all, if only to try to preserve its delightful name! Nobody appears to know where the 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. The recipe is easily increased or reduced, as long as the ratio of fruit is the same, it works just as well. N.B. It is sometimes seen as Dumpsie Dearie Jam. Please note that I have quoted UK yield - we use pound and half pound jars, which I believe may equate to pint and half pint jars in the States.
Provided by French Tart
Categories Plums
Time 55m
Yield 7-8 lb jars
Number Of Ingredients 7
Steps:
- 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.
- Removes 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.
- How to test the setting point:.
- Have one or two saucers in your freezer; as soon as the jam starts to feel "thicker" and is very syrupy, after about 15 minutes, take the jam off the heat and put one teaspoon of jam on to one of the very cold saucers. Then push the jam with your finger, if it wrinkles and is firm and not runny, then the setting point has been reached. It is important to take the jam off the heat whilst you check!
- If the setting point has not been reached - put the jam back onto the heat and continue to boil rapidly for another 2 minutes, continue with this method until the setting point has been reached!
Nutrition Facts : Calories 1338.7, Fat 0.8, SaturatedFat 0.1, Sodium 6.6, Carbohydrate 346.2, Fiber 9.1, Sugar 330.4, Protein 1.9
DUMPSIE DEARIE JAM
This is an old country recipe from the Gloucestershire border, which makes use of windfall apples, pears and plums. Yield is estimated.
Provided by MarieRynr
Categories Low Protein
Time 35m
Yield 6 pints
Number Of Ingredients 7
Steps:
- Peel and core the pears and apples.
- Halve and stone the plums.
- Put all the fruit into a large pan with the lemon zest and juice; the ground cloves and bruised ginger root.
- Simmer very gently until the fruit is soft; if it starts to stick to the pan add a little water.
- Stir in the sugar until completely dissolved and then bring to the boil.
- Boil rapidly ( a good rolling boil) for about 15 to 20 minutes until setting point is reached, testing for set on a cold saucer.
- Pour into warm, sterilized jars, cover and seal.
Nutrition Facts : Calories 1704.6, Fat 0.9, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 441.9, Fiber 11.3, Sugar 423.3, Protein 2.3
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- Put all the chopped fruit in a preserving pan and add just 150ml water; it won’t look like much, but the cooking apples will soon start to break down. Bash the ginger with a rolling pin, place it in a small square of clean muslin, then bring up the corners and tie it with string before adding it to the pan. Bring to the boil, then lower the heat and simmer briskly for about 45 minutes, stirring occasionally, until the fruit is tender and the mixture has reduced by about half.
- Add the sugar to the pan, stirring over a medium heat until it has fully dissolved – test to make sure that you can’t feel any grains. Add the lemon zest and juice, then bring to the boil and cook rapidly, stirring frequently to ensure the jam does not burn on the base of the pan, until it reaches setting point – do your first test after 15 minutes (see tips at the bottom of this recipe). Remove any froth and the ginger.
- Pour the hot jam into warm sterilised jars (see tip below), filling them right to the top. Seal with sterilised twist lids, or wax paper circles and cellophane covers. Label when cool. Sterilising and sealing: Wash jars and bottles with very hot soapy water, then rinse and place in a warm oven (160°C, fan 140°C, gas 3) for 10 minutes. Always fill jars to the brim, then cover either with sterilised twist lids, or with waxed discs and cellophane covers. Label when cold. Store in a cool dark place (or as directed in the recipe).
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- 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.
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