Damson Cheese
Ingredients
Directions
The book says “a cool oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the fruit
Remove the stalks from the damsons.
Place the damsons in a jar and tie the jar closed.
Bake in a 300°F (150°C) oven.
Pass the damsons through a sieve into a preserving pan.
Make the cheese
Place the pan on the fire to reduce the pulp.
Add ½ pound of sugar and mix well.
Boil until it boils.
Evaporate to the desired consistency using a water bath to prevent burning.
Optionally blanch the kernels of the fruit, and add them just before removing from heat.
Pour the mixture into molds or hoops.
Dry
Dry in the stove.
Turn them to dry both sides.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Damsons
- Provide the fruit pulp that sets into the cheese and gives its tart flavour.
- Loaf sugar
- Adds sweetness and, as it concentrates, helps the mixture set into a firm, sliceable paste.
The step that matters
Evaporating to the desired consistency. Pulp thickens as water evaporates and sugar concentrates, and it can scorch on the bottom of the pan. A water bath gives gentler heat, so the mixture thickens evenly without burning or turning bitter.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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