Jam and Preserve Recipes
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
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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:
1 hour
Cooking time:
45 mins
Total time:
1 hour 45 mins
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!
Useful links
Damson Cheese needs to be turned out so the 125ml 4oz bonta round jar is perfect
