Here’s a good old recipe. Seems to be a Warwickshire creation. Love the name. This recipe from a pull-out from the June 1972 Jams & Jellies supplement in Woman Magazine – (Wooden Spoon Club Kitchen Craft Library)<\/p>\n\n\n\n
The jam is a windfall jam – cooking apples, pears, plums – so the everyday jam? <\/p>\n\n\n\n
1 lb cooking apples
1 lb pears
1 lb plums
1\/2 pint water
Sugar 3\/4lb per pint of stewed fruit
Grated lemon rind (1 lemon)
1 oz root ginger<\/p>\n\n\n\n
Cut the plums in half and remove the stones. Peel & core the apples and pears, cut into slices.<\/p>\n\n\n\n
Cook the fruits in water until tender. add the sugar and lemon rind and peeled bruised ginger. Stir on a gentle heat until the sugar has dissolved, then boil quickly. Boil to the setting point. Skim and remove the ginger. Bottle.<\/p>\n\n\n\n
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