Dumpsideary jam comes with an endearing name that smacks of tradition and uses a sumptuous medley of orchard fruits—apples, pears, and plums—that are in season together. Lightly spiced with ginger and cloves, it is sometimes
known as High Dumpsideary while a similar jam without the spices is called mixty maxty. When you give a jar of this jam to someone, the name alone is sure to be a talking point.
Makes about 6 cups
INGREDIENTS
- 1 pound cooking apples, roughly chopped
- 1 pound pears, roughly chopped
- 1 pound plums, halved
- 1¼ cups water
- grated zest and juice of 1 small lemon
- piece of gingerroot, approx. ¾ × 2½ inches, bruised
- 2 cloves
- 5 cups sugar
INSTRUCTIONS
- Place all the fruits and the plum stones in a preserving pan along with 1¼ cups water and simmer gently until soft.
- Remove the plum stones, then press all the fruit through the fine disk of a food mill or a sieve.
- Place the resulting fruit purée in a preserving pan and add the lemon zest and juice. Tie the spices in a piece of muslin and add this to the pan along with the sugar. Heat the mixture slowly, stirring until the sugar has completely dissolved. Turn up the heat and boil rapidly to reach setting point. Skim if necessary.
- Remove the spices. Pour the jam pour into hot, sterilized jars and seal.
