Damson Cheese
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the fruit
Preheat the oven to 350°F (175°C).
Place the damsons in the oven until soft.
Remove the stones from the damsons, crack them, and blanch the kernels.
Cook and set
Add the lump sugar to the damsons and boil for about 3 hours.
Mold
Wet the molds before using them.
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 flesh, acidity and pectin that help the paste set and give its tart flavor.
- Lump sugar
- Sweetens the fruit and, as water boils off, concentrates the mixture so it thickens into a firm paste.
The step that matters
Boiling with the sugar. Long boiling evaporates water so the sugar and fruit pectin concentrate and set. Too little heat leaves the mixture runny, while excessive or uneven heat can scorch it and make it taste 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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.