We have been busy in the kitchen this weekend. Our beautiful apple tree has blessed us with a huge harvest of cooking apples ....so I have been scouring cook books for recipes with the primary ingredient of 'cooking apples'. My lovely friend from Sea Angels did post on this wonderful book (The Fruits of the Earth by Gloria Nicol) which has fantastic recipes for all sorts of preserves...
I couldn't resist this recipe ...mainly because of the name ..... Dumpsydearie Jam and its delicious
as my breakfast plate confirms...its also the most beautiful dusty pink colour...a treat for the eyes and taste buds...yum... Here is the recipe:
Makes: (2.1kg 4lb 12oz)
500g (1lb 2oz) Cooking Apples roughly chopped
500g (1lb 2oz) Pears roughly chopped
500g (1lb 2oz) Plums halved
125kg (2lb 12oz) Sugar
25g (1oz) Root Ginger
2 cloves
Zest and juice of 1 Lemon
300ml 10 1/2 fl oz Water
Peel, core and slice the apples and pears. Halve the plums and leave the stones. Place all of the fruit into a heavy bottomed saucepan, add just enough water to cover the base. Cook for 40 minutes or until the fruit is tender.
Remove from the heat, add the sugar, stir until fully dissolved. Add the juice and grated rind of the lemon into the pan with the bruised ginger and cloves in a muslin bag and add to the jam.
Boil rapidly until the setting point is reached.
The jam is then ready for potting
::
Sweet Pea has also been busy, she has become a wonderful little baker and makes the loveliest of cakes, these muffins were for her fourteenth birthday party yesterday and they were delicious...(from Nigella's new cook book), apple and Cinnamon muffins....they didn't last long I can tell you....
Makes: (2.1kg 4lb 12oz)
500g (1lb 2oz) Cooking Apples roughly chopped
500g (1lb 2oz) Pears roughly chopped
500g (1lb 2oz) Plums halved
125kg (2lb 12oz) Sugar
25g (1oz) Root Ginger
2 cloves
Zest and juice of 1 Lemon
300ml 10 1/2 fl oz Water
Peel, core and slice the apples and pears. Halve the plums and leave the stones. Place all of the fruit into a heavy bottomed saucepan, add just enough water to cover the base. Cook for 40 minutes or until the fruit is tender.
Remove from the heat, add the sugar, stir until fully dissolved. Add the juice and grated rind of the lemon into the pan with the bruised ginger and cloves in a muslin bag and add to the jam.
Boil rapidly until the setting point is reached.
The jam is then ready for potting
::
Sweet Pea has also been busy, she has become a wonderful little baker and makes the loveliest of cakes, these muffins were for her fourteenth birthday party yesterday and they were delicious...(from Nigella's new cook book), apple and Cinnamon muffins....they didn't last long I can tell you....Well onward and upward, I have a pile of ironing to do today and my reward is a little light knitting!!!
::
I am so sorry that I haven't been a good blogger pal recently, I haven't had a moment to myself and I am aware there have hardly been any posts or visits to my lovely friends...but half term is in sight and I shall make it my priority to visit you all...
Have a wonderful week in this lovely autumn sunshine...
::
12 comments:
Hi Helen!
I hope that Sweet P had a lovely birthday!
I'm not as good with my blogging as I used to be...too much work and not enough hours in the day.
Anyway,hope all is well with you and your lovely family
Sal ;-) x
Hello sweet Helen... sorry I haven't been visiting lately. My MIL passed away recently and I had a tough go... but we're moving onward now.
Your preserves look YUMMY! And how lovely that your daughter is becoming such a wonderful baker. ;)
Bet the muffins went well with the jam. I love the dusty rose color it is so pretty. Enjoy the rest of your week-end.
Hi Helen, how lovely to have your own apples and thank you for the recipe which sounds absolutely gorgeous Dumpsydearie jam, I love the name and I am sure I will love the colour too, so will treat myself to some homemade jam when I get a moment. Don't worry about the visiting. We all go through phases of that from time to time. I'm the world's worst! You may want to pop over to my blog some time though as I have just posted about how to do the natural dyeing. Been meaning to do it for ages, and I had you in mind when I was writing it (among others, as I do get asked quite a few questions about it). Not that I'm an expert or anything, but just posting what I do which seems to work in a small way. Now enjoy your half term and make some time for yourself dear xoxoxoxo
I like your canning jars.
That dumpsiedearie looks wonderful.
and I see someone collects cornishware!
hello Sweeties, sorry I have not been in touch of late. Sorry too that I missed sweet Ps birthday yesterday, big birthday hug to her. Your jam looks delish and I just LOVE the scarves in your last post and the beads are beautiful too. You are so clever! Hope all is well with you, things have been a bit fraught here but over the worst I think. Will be in touch soon. Cannnot believe its a year since you were here! Jane xxxx
The cakes look very yummy, I've never made jam before, but the receipe sounds straightforward x
What a scrumptious post, my dear friend. I am glad you are well. I'll look out that book - wish I good send you the ton of apples lying in our orchard (well perhaps not quite that many!). And happy birthday to darling Sweet P - another Libran like myself. (And do you know that for the first time since I have been blogging the word verification given is a recognisable word).
I have got the last batch of cooking apples on the worktop! Maybe thats what I should do with them.
xx
Happy B Sweet P.
x
Happy Half term Helen.
x
THANK YOU..... love and hugs Lynn xxxxx
Hi Helen!
I would love to have breakfast at your place!
I collect the jars in the pictures but I have never seen green lids before!
In Sweden they don´t sell this marmalade so a friend in France collects them for me!
Love
Becky
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