3 Reviews

I originally made this Oct 2007. I had subbed 1/8 ground ginger which I mixed with the sugar. I think I got the right amount as there was just a shadow of ginger flavor. Also I had no scale so I used the conversion to cups that is given in the canning forum. The texture was very grainy so really, weighing the fruit is imperative. I made it again a few weeks ago with correct measurement of fruit (just slightly more pears than apples)and fresh ginger. Most of my plums were yellow but a few purple ones and it was enough to make it a lovely color! My only complaint is the amount of sugar required... this being a pectin-free recipe. I hope a certain British farmer's wiffe doesn't roll in her grave but I'm considering using my low-sugar pectin next time and see what I can come up with.
Yield was 11 jelly jars (half pints)

4 people found this helpful. Was it helpful to you? [Yes] [No]
Chef Tweaker September 05, 2012

This was my very 1st attempt in making jams and I am SO GLAD I picked this recipe to make my 1st batch! A WONDERFUL jam - lovely flavours of the fruits with a hint of ginger lurking in the background. Thank you, FT, for sharing this wonderful recipe!

3 people found this helpful. Was it helpful to you? [Yes] [No]
Aaliyah's&Aaron'sMum September 22, 2007

Great recipe. I see you've basically copied it almost word for word from the book 'Best Kept Secrets of the Women's Institute Jams, Pickles & Chutneys' by Midge Thomas. It would've been nice to give credit where credit is due.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Anonymous September 28, 2015
High Dumpsy Dearie – Traditional English Fruit Jam