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Found this recipe in the WI book and it's wonderful - a really pretty jam that's less sugary and dense than normal.
2 lbs cooking apples - peeled, cored, cubed
2 lbs pears - peeled, cored, cubed
2 lbs plums - stoned and halved
4.5 lbs sugar
1 lemon - juice and zest
piece of fresh ginger - bruised and in a muslin bag
Put fruit into a large heavy bottomed pan and simmer until soft (about 30/40 minutes)
Take off heat and add sugar stirring until disolved. Add lemon, zest and ginger.
Return to heat and boil repidly until setting point is reached (about 15 minutes)
Pot up.
This is the recipe as written. However, I misread it and cooked the fruit with the lemon and ginger from the start. Maybe this has given it more flavour than it should have but it's wonderful. Have a go!
PS: The WI don't know where the name comes from but thinks it was from a lady in Worcestershire.
2 lbs cooking apples - peeled, cored, cubed
2 lbs pears - peeled, cored, cubed
2 lbs plums - stoned and halved
4.5 lbs sugar
1 lemon - juice and zest
piece of fresh ginger - bruised and in a muslin bag
Put fruit into a large heavy bottomed pan and simmer until soft (about 30/40 minutes)
Take off heat and add sugar stirring until disolved. Add lemon, zest and ginger.
Return to heat and boil repidly until setting point is reached (about 15 minutes)
Pot up.
This is the recipe as written. However, I misread it and cooked the fruit with the lemon and ginger from the start. Maybe this has given it more flavour than it should have but it's wonderful. Have a go!
PS: The WI don't know where the name comes from but thinks it was from a lady in Worcestershire.
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