Place all the fruit in a large pan with just enough water to cover the base. Bash the ginger, tie in muslin and add to the fruits. Bring to the boil, then reduce the heat and simmer for 45 minutes, until the fruit is tender.
Remove from the heat and stir in the sugar until dissolved. Add the lemon zest and juice. Bring to the boil and cook rapidly for 15 minutes, then test to see if it's reached setting point. To do this, turn down the heat and put 1 tsp of jam on a cold saucer in the fridge for 5 minutes. If it wrinkles and turns jelly-like, it's set. If not, turn the heat back up for a while and repeat the process.
When it's ready, remove the ginger and any scum that may have collected on the top. Pour into cooled, sterilised jars, filling right to the top, then seal with waxed paper circles (wax-side down) and cellophane jam covers.
Store for 6-12 months.
Cook's note: Some people call this Dumpsy Dearie jam. No one seems to know the origin of this endearing name, but it's a delicious mixture of the autumn fruits that fall to the ground at this time of the year. The best type of plum to use is Victoria.
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