Damson Cheese
Ingredients
Directions
Prepare the fruit
Bake or boil the fruit in a stone jar in a saucepan of water or on a hot hearth.
Pour off some of the juice.
Weigh ½ pound of sugar for every 2 pounds of fruit.
Cook the jam
Set the fruit over a fire in the pan and let it boil quickly until it begins to look dry.
Remove the stones from the fruit and stir in the sugar.
Simmer for 2 hours slowly, then boil quickly for 30 minutes until the sides of the pan candy.
Pot
Pour the jam into potting pans or dishes.
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
- Damson fruit
- Provides pectin and acid, which help the jam thicken and set as it cooks.
- Sugar
- Thickens the jam as water evaporates, adds sweetness, and helps it set and keep.
The step that matters
Boiling until the sides of the pan candy. Cooking must reach the point where the sugar concentration and pectin allow the jam to gel. Stopping too early leaves runny jam, while cooking too long can scorch the sugar and make the jam tough and dark.
“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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