No-one knows where the name comes from, but it makes a great base for steamed pudding.

Ingredients:

900g cooking apples, cored & sliced

900g pears, peeled cored and sliced

900g plums, halved and stoned

50g fresh root ginger, bruised & tied in a muslin bag

2 kg granulated sugar

grated zest and juice of 1 lemon

Method:

• Place all the fruit and ginger in a large pan and add enough water to cover the base of the pan.
• Simmer until the fruit is tender – about 45 mins.
• Remove from heat and add sugar, stirring until dissolved. Add the lemon zest and juice.
• Bring to the boil and boil rapidly for about 15 mins or until setting point. Remove any scum.
• Pour into sterilized jars, discarding the ginger, and seal and label.
• Makes 7-8 lbs of jam.