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Dessert

Damson Cheese

A jam made by baking damsons, puréeing, adding sugar, and boiling to marmalade consistency.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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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

  1. Preheat oven to 300°F (150°C).

  2. Place the damsons in a jar and bake until tender.

Make the marmalade

  1. Rub the baked damsons through a colander.

  2. Add the lump sugar to the damson puree.

  3. Boil the mixture until it thickens to a marmalade consistency.

Recipe from a historical cookbook (Internet Archive).

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 and natural pectin that help the marmalade thicken and set.
Lump sugar
Sweetens the puree and, once boiled, helps it set into a spreadable consistency.

The step that matters

Boil until it thickens to a marmalade consistency. Sugar and pectin only set properly at a high enough concentration. Stopping too early leaves the marmalade runny, while boiling too long makes it stiff and dense as the sugar concentrates.

“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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