Sunday, 30 September 2012

Dumpsy Dearie Jam and Tea Time Treats for October





I'd always categorized jam making as something a bit complex, a bit too tricky and filed it away, alongside croquonbouche and Will-n-Kate's wedding cake in the baking folder in my mind labelled 'Far too hard and far too likely to fail'. 

Note: That particular folder sits alongside 'Bakes that looked nothing like the picture' and 'No-one-ate-those-ones Bakes'

That was until my sister, an excellent Jam maker, showed that, actually, not only is it very possible to make a batch of sticky, sweet, fruity jam but it is an exceedingly pleasurable way to gently pass a couple of hours of an Autumnal evening.

The rhythmic chopping of seasonal fruit; the orderly, meticulous sterilising of the assorted jars; the stirring of the sticky sugar and softening fruit; the agreeable aroma of sweetened conserve filling the kitchen; the liberal spreading of the cooling jam over warm crumpets. 

And Autumn, with the glut of seasonal fruit available is just made for Jam making.

Which is why this month's Tea Time Treats theme is (you've guessed it):


Jam, Chutneys, Curds and Conserves

The full details about the challenge can be found here. Please email your jams and conserves to teatimetreatschallenge@yahoo.co.uk by 28th October 2012 to be included in round-up. Karen and I will retweet all those we see on twitter (#teatimetreats)

Meanwhile, here's my offering, Dumpsy Dearie Jam


Apple and Cinnamon Scone and Dumpsie Jam. 


Dumpsie Dearie Jam


1kg peeled, cored and sliced dessert apples
1kg  stoned and sliced plums
1kg peeled, cored and sliced pears
a knob of fresh ginger, tied in a muslim bag
Juice and zest of 1 lemon 
1.5kg caster sugar

NB: the weight of the fruit is after they have been peeled and cored
  1. Pop the chopped fruit and ginger in a large preserving pan. Add just enough cold water to cover the fruit
  2. Bring to the boil, reduce the heat and simmer for thirty minutes
  3. Remove from the heat, then stir in the sugar until dissolved. Add the lemon zest and juice. Bring back to the boil and boil for approximately 15 minutes before testing for the setting point 
  4. If the setting point has not been reached, return the jam to the boil and boil rapidly for another 2  minutes. Remove from the heat and test again. Repeat as necessary.
  5. Remove any scum that may have accumulated on the surface by scooping it off or dispersing by using a small knob of butter
  6. Pour into sterlised jars and seal

Baker's Jam Maker's notes...

  • After chuckling away at the brilliant name, it transpires that Dumpsy (or Dumpsie) Dearie Jam is a traditional English recipe from either Worcestershire or Gloucestershire (both lay claim to this most delicious of sticky treats) designed to use a glut of Autumnal fruit
  • I'd first read about this delicious jam last year via Karen's lovely blog, who writes about jam making hereThis particular version is adapted from a very old book I picked up in our local Library booksale 'The Women's Institute Preserves and Preserving' (1978), although a more up to date version is available
  • Setting point can either be checked the a sugar thermometer (setting point is 105 C) or by the cold saucer method: pop a saucer in the freezer and when ready to test for setting point, place a little bit of the jam on the saucer- push the outer edges of the jam with your finger and if the jam wrinkles, even just a little, it will set
  • For further jammy tips, I've always found this article most helpful

12 comments:

  1. Oooh, yay! I love jam making! I agree, it's such a pleasurable way to spend time in the kitchen, and then knowing you've got the fruits of your labour to enjoy for weeks and weeks. Will try very hard to take part in this one.

    Love the sound of your jam, I hadn't ever really thought to combine plums, pears and apples, but I suppose it makes sense given then they're all in season.

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  2. Hi Kate,

    you can count me in on this Tea Time Treat - I find jam making such an easy task compared to baking ! And these glasses of home-made jam are excellent as small gifts :-)

    Many jam greetings Kirsten

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  3. Ooooh yes! Excellent theme. Well done x

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  4. COUNT me in Kate! GREAT theme! Karen and THANKS for making my favourite jam too! Karen xxxx

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  5. Awesome! Looking forward to see the round-up of this theme with yummilious recipes! :)

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  6. Jam making sounds terrifying! But a great theme. I'll be brave!

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  7. Fantastic, my favourite thing, a jar of jam, I have some great recipes to try and two I made in the summer that I've not posted yet, so I hope I can join in, despite working at present. Jude x

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  8. Like you I never thought I would get into jam making but since blogging I have turned my hand to so many new cooking challenges. Jam is one of them so I shall happily join in. Although, I may change my mind and do a chutney depending on what most needs using up from the allotment!

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  9. Love the name of this jam. The first steps into jam making can be a bit daunting but I found once I ventured in it was quite addictive.

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  10. This sounds like an interesting one as jam isn't something I usually make but I have a plan! :-)

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  11. I love jam making - in theory. But in practice I always fail - and it's always down to the setting point. I've tried the plates in the freezer and found it hit and miss, so bought a jam thermometer. Even then it didn't set. I am a jam making dunce.

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  12. Ahh, inspired as ever Kate. Your dumsy dearie jam is delightful and I have just the thing for this month's Tea Time Treats.

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