High Dumpsie Dearie Jam – a delightful Autumn recipe using orchard fruits, with a snap of ginger and a squeeze of lemon.
With an alternative Ninja Foodi (Instant Pot) Cooking Method
The recipe has been on my website for over 12yrs, but I’m taking few photos and sharing a new printable recipe card.
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 and Herefordshire also lay claim to it.
The jam is a lovely deep rosy pink to claret colour (depending on which variety of plums you use) and is delicious not only on bread, toast and scones – but also when used in steamed jam puddings such as Jam Roly-Poly.
This delightful English fruit jam 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.
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!
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. N.B. It is sometimes known as Dumpsy Dearie Jam.
More Jam Recipes on Lavender & Lovage
Recipe for High Dumpsie Dearie Jam
- 450g (1 lb)cooking apples, peeled, cored and cut into chunks
- 450g (1 lb) pears, peeled, cored and cut into chunks
- 450g (1 lb) plums, halved and stoned
- 50g (2 ozs) fresh ginger root, bruised and tied in a muslin bag
- 1.35kg (2 1/2 lbs) sugar
- 1 lemon, juice and zest of, grated
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 30 to 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, 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 warm, 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.
Make this jam in the Ninja Foodi, Instant Pot or Crockpot Multi-Cooker:
1. Place all of the prepared fruit into the inner pot of your Ninja (Instant Pot) and close the lid. Move the pressure valve to seal and lock the lid.
2. Turn the machine on and set it to the PRESSURE COOKER setting, HIGH for 5 minutes. Select start.
3. When the time has elapsed, turn the pressure valve to open for a rapid release. Unlock the lid. Stir the jam with a wooden spoon.
4. With the lid open, turn the cooker on again and choose SAUTE/SEAR on HIGH. Bring the jam to a rolling boil, testing for a set after 5 minutes, using the flake test. (Dip a large spoon into the pan and scoop out a spoonful. Lift the spoon above the pan and turn it horizontally. If the jam has reached setting point of 104.5℃ ( 220℉) it will drip then hang on the side of the spoon)
5. Once setting point has been reached, turn the machine off, and using oven gloves, carefully remove the pot from the outer appliance, to stop the jam continuing to cook and over set. Place it on a heat proof mat.
6. Leave the jam to cool for 2 to 3 minutes, and then remove any scum from the surface with a large metal spoon.
7. Pour or spoon the jam into clean, warm sterilised jars and cover with new twist top lids. Alternatively, seal the jars with waxed discs and when cold, apply cellophane covers secured with elastic bands. Leave the jars upright and undisturbed to set.
Nutrition InformationYield 60 Serving Size 1
Amount Per Serving Calories 2Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g