Damson Cheese

Quintessentially English, a late Summer classic, incomparable flavour to enjoy with cheese

Ingredients

Damsons
2lb 3oz
1 kg
Sugar, White granulated
1 each

Method

Put the damsons into a preserving pan with 300ml/10fl oz water and cook until very soft Squash the fruit with a wooden spoon as it cooks to help break it down Sieve the fruit, pushing the juice and pulp through into a measuring jug To every 600ml/1 pint of puree allow 450g/1 lb sugar Put puree and sugar back into the pan and stir to dissolve the sugar Heat the pan and bring the contents to the boil, simmer gently for 35-45 minutes, stirring frequently The puree will thicken to a glossy paste and should leave a trail across the pan when the spoon is drawn across it Lightly oil your chosen containers and then spoon in the fruit until level Cover with wax discs and cellophane covers and leave to cool Leave to mature in a cool, dark place for 6-8 weeks before eating To serve, turn out whole onto a board or plate and slice thickly

How long will it take to make?

Preparation time:
Cooking time:
Total time:

How much?

Will make approx. 3 x 150g/5oz pots or ramekins

Look after it

Leave to mature in a cool, dark place for 6-8 weeks before eating, improves with age - like me!

What to put it in

Damson Cheese needs to be turned out so the 120ml 4oz short round jar is perfect
Curds and Cheeses Curds and Cheeses

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Damsons

Sugar, White granulated

Curds and Cheeses recipe published by
Nutrition facts: 0 Calories