Damson Cheese
Ingredients
Directions
Prepare the fruit
Gather the damsons on a dry day.
Bake or boil them until fully cooked.
Strain the juice through a fine sieve.
Make the cheese
For every pint of juice, add 1 pound of sifted sugar.
Fill small molds with the mixture.
Use the leftover fruit
Boil the remaining fruit with some brown sugar for other uses.
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 juice that sets into the cheese, along with tartness and flavour.
- Sifted sugar
- Sweetens the juice and helps it thicken and set into a firm, sliceable paste.
- Brown sugar
- Sweetens the leftover fruit with a richer, caramel-like flavour.
The step that matters
Cooking the fruit until fully cooked. Thorough cooking softens the skins and breaks down pectin, so the juice releases fully and can set properly once sugar is added.
“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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