Damson Cheese
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 300°F (150°C).
Place the damsons in the oven until soft.
Remove the stones from the damsons and crack them open.
Blanch the kernels from the stones.
Cook and mold
Add the lump sugar to the damsons.
Boil the mixture for about 3 hours.
Wet the molds before using them.
Weigh the damsons before placing them in the oven.
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 main fruit pulp, flavour and natural tartness of the cheese.
- Lump sugar
- Adds sweetness and, as the mixture reduces, concentrates it into a thick, firm set.
The step that matters
Boil the mixture for about 3 hours. Long boiling evaporates water and concentrates the sugar and fruit pectin. If the mixture is stopped early, it stays soft and will not set firmly when cooled.
“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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