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Sweet Tuesday, introducing….High Dumpsy Dearie, a Traditional English Autumn Fruit Jam ~

Yum
Sweet Tuesday,
introducing….
~High Dumpsy Dearie~
Traditional English Autumn Fruit Jam
Photo by Karen S Booth

This is a short and sweet post for today, as I posted two articles on my blog yesterday and I am pretty busy in the Jam Factory again, mopping up all of the windfalls after a pretty blustery day yesterday. I didn’t have time to take any new photos either, and the eagle eyed amongst you will spy that my jam labels are from 2007 ~ however, that just shows you how popular this jam is in my house, as I make this jam EVERY year and by the New Year, I am lucky if I have 2 pots left.

Photo by Karen S Booth
This delightful English fruit jam is the most amazing colour and cheers up a slice of toast in a trice, as well as perking up a scone and adding glamour to a sponge cake, and it is VERY seasonal right now ~ it’s made with apples, pears and plums, all GREAT Autumn fruits. The best news for me is that apples and pears are the main crop of windfalls that I am attempting to deal with right now, so I should get a bumper crop of this jam this year ~ maybe I will have 3 pots left by January the 1st 2012!
Photo by Aaliyah’s&Aaron’s mum
There are few things more satisfying then making your own preserves, whether they be from your own home-grown produce, or excess crops from family and friends – also known as desperate measures to offload 40 kilos of marrows, soft fruit, beans and onions etc in under a day! Alternatively, it may be that great bulk buy from the local Farmer’s Markets.
Making jams, jellies, pickles and chutneys is an ancient form of long term preserving – and who can fail to smile when opening a jar of ruby red strawberry jam in the midst of winter, the smell redolent of those heady summer days, even before spooning it on to your toast or scones and tasting it, and this jam fills all those criteria, and more!
Photo by Aaliyah’s&Aaron’s mum
Preserving is really very easy; once the fruit or vegetables have been picked, washed and prepared, the only other criteria is to have some basic equipment and clean, sterile jars or containers. Oh yes, you will need some spare time too! However, I always make my “jamming” days fun; I play my favourite music, make a big pot of coffee, have a few slices of cake handy and sometimes have friends around to join in the  “jam session” – a real “Jam and Jerusalem” day!  
Photo by Aaliyah’s&Aaron’s mum
 Time to go ~ peeling and coring fruit waits for no man or woman come to that! Have a wonderful day wherever you are, and do try this jam, it is simply scrumptious! 
This lovely Autumn jam has been entered into Ren’s Simple and in Season Monthly event! Do join in, it is a wonderful to promote the seasons!


Karen

Printable Recipe Here

~High Dumpsy Dearie~
(Traditional English Autumn Fruit Jam)
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.)

 

Ingredients:

  • 900g (2 lbs) cooking apples, peeled, cored and cut into chunks
  • 900g (2 lbs) pears, peeled, cored and cut into chunks
  • 900g (2 lbs) plums, halved and stoned
  • 50g (2 ozs) fresh ginger root, bruised and tied in a muslin bag
  • 2.25 kilos (4 1/2 lbs) sugar
  • 1 lemon, juice and zest of, grated
  • butter (optional)
Directions:
1. Prepare fruit and weigh them AFTER they have been peeled, cored and stoned.
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.)
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.
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.
5. Removes as much scum as you can – small knobs of butter helps to disperse the scum – add it and stir well.
6. Discard the ginger in the muslin bag – pressing it well before removing to extract the last of the ginger flavour.
7. Pour into cooled and sterilised jam jars and seal. Label and store for up to 2 years in a cool and dark place.
8. Serve with bread, toast, scones, cakes, pancakes and use in steamed and baked puddings and desserts. 

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Comments

  1. Shu Han says

    looks delicious! and so very versatile too! I've not tried damson before, somehow have missed it in the 2 years in london, but they sound so awfully english tea-time-ish, and I really want to try them now! ok in 2 weeks' time, when i go back!

    Reply

  4. Kentish Keg-Meg says

    I will be making this as I see that I have all the ingredients needed ready to hand. Thank you for this recipe Karen. Cannot wait to write this name on the jars. What a splendid name . Also, I'm now in a rush to try the flavour after your description. Mmmmm. Your happy jam making / preserving days sound great.

    Reply

  6. Karen S Booth says

    Brilliant Kentish Keg-Meg! It really is such a pretty jam and as you say, such fun to write the name on the labels too! Let me know how you get on…..
    Karen

    Reply

  8. A Trifle Rushed says

    Karen another super recipe, I can see that all my friends will be getting home made preserves this christmas.

    You have won my giveaway, do email me your postal address, so I can send the book and glasses to you. 🙂

    Reply

  9. Jacqueline says

    That sounds like the best of jams. I haven't tried this combination before, it sounds yummy. What a fabulous name too. I must get more creative when naming my jams 🙂

    Reply

  10. Karen S Booth says

    Thrifty Household ~ Thanks! I am sure you will love it.

    Jude ~ I left a message on your blog, I just cannot see where to email you!! I can see where to add my email for updates, but no contact button! I am OVER the moon that I won, thanks so much!

    Thanks Jac! I cannot take the credit for the name, but it is fun and quirky isn't it? It is a lovely jam too!

    Karen

    Reply

  11. Janice says

    That looks so good Karen. With the wind we have there should be plenty of windfalls. I don't have any trees myself but may get some fruit from friends.

    Reply

  12. Fabulicious Food says

    I love the name of this jam…and the very seasonal ingredients! Some of my favourite flavours of early Autumn so I will have to make this. Need a lesson or two in jam making – what's is a setting point? Thanks for entering it into Simple and in Season. I love the jam on the spoon photo. x

    Reply

  13. Karen S Booth says

    Thanks Ren! Setting point can be checked this way: To test for this, pour a little onto a cold saucer ~ I keep two or three in the freezer. Push it gently with your finger, if the jam wrinkles, it is ready. If not continue to simmer for a little longer.

    Reply

  14. Karen S Booth says

    Thanks Janice ~ I have loads of windfalls due to the high wind…..maybe you have a neighbour with fruit trees?
    Karen

    Reply

  17. Kate@katescakesandbakes says

    This is possibly the best name for a jam I have ever come across! I love reading the blog Karen- I learn so much (as well as getting a lot of enjoyment!) each time I read it, thank you!

    Reply

  18. From Beyond My Kitchen Window says

    This looks delicious and the color is amazing. I am fairly new to caning and I notice you omitted a water bath. You are the second person from Europe who omits the water bath. I think I will give this a try. I can only imagine how good this must taste.

    Reply

  22. Karen S Booth says

    From beyond my kitchen window ~ yes we do not use the water bath method that much in Europe for jams and chutneys, and I still have jars of jam from 4 years ago that are fine ~ you need sterilised jars and good hygiene and you will be fine! Thanks for you lovely comments!
    Karen

    Reply

  24. Lauren says

    Just saw your link on Simple and In Season. I'm definitely going to have to try this!

    P.S. I just realized that you're French Tart–I love your mixed spice recipe and use it all the time!

    Reply

  25. Mel says

    This is a great recipe, and a lovely name.

    I’ve bookmarked it in case I can get a gleaning group together, or if my plea on freecycle works. I’m offering to take windfalls in exchange I’ll drop them off a pot of jam. It has worked well for me in the past, but the freecycle community is not as big here yet.

    Reply

  27. Patricia says

    So here it is 2023 and flyer stumbling across this gorgeous sounding jam, I got the opportunity to make it
    It’s absolutely a winner, easy and with marvellous setting quality. The colour is like a shiny jewel.
    Thank you and I’ll be using it for our CWA branch catering in an open garden this weekend

    Reply

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