Recipes

Chutneys and Jams 

Dumpsy Dearie Jam 

Delicious on hot buttered crumpets, muffins and scones

2 lb Bramley apples, peeled, cored and roughly chopped

2 lb pear, peeled, cored and roughly chopped

2 lb plums, halved and stoned

2inch piece fresh ginger

41/2 lb granulated sugar

Zest and juice of 1 lemon

Place all the fruit in a large pan with just enough water to cover the base.  Bash the ginger, tie in muslin and add to the fruits.  Bring to the boil, then reduce the head and simmer for 45 minutes, until the fruit is tender.

Remove from the heat and stir in the sugar until dissolved. Add the lemon zest and juice.  Bring to the boil and cook rapidly for 15 minutes, then turn down the heat and test to see if it's reached setting point (click here for Method).  If not turn the heat back up for a while and try again.
When it's ready, remove ginger and any scum that may have built up on top.  Pour into sterilised jars right to the top and seal (click here for sterilising Method).