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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is an old country recipe from the Gloucestershire border, which makes use of windfall apples, pears and plums. Yield is estimated. Ingredients:
2 lbs pears |
2 lbs cooking apples |
2 lbs plums |
1 lemon (grated zest and juice of) |
1/2 ounce fresh gingerroot, bruised |
1 pinch ground cloves |
5 lbs sugar |
Directions:
1. Peel and core the pears and apples.
2. Halve and stone the plums.
3. Put all the fruit into a large pan with the lemon zest and juice; the ground cloves and bruised ginger root.
4. Simmer very gently until the fruit is soft; if it starts to stick to the pan add a little water.
5. Stir in the sugar until completely dissolved and then bring to the boil.
6. Boil rapidly ( a good rolling boil) for about 15 to 20 minutes until setting point is reached, testing for set on a cold saucer.
7. Pour into warm, sterilized jars, cover and seal.
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