Damson Cheese
Ingredients
Directions
Prepare the fruit
Bake or boil the damsons in a stone jar in a saucepan of water or on a hot hearth.
Pour off some of the juice.
Weigh out ½ cup of sugar for every 2 pounds of fruit.
Make the jam
Set the fruit over a fire and boil quickly until it begins to look dry.
Remove the stones and stir in the sugar.
Simmer slowly for 2 hours, 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
- Damsons
- Provide the fruit, flavour and natural body that the jam is built on.
- Sugar
- Sweetens the jam, helps it thicken as it cooks, and helps preserve it.
The step that matters
Boil quickly for 30 minutes until the sides of the pan candy. Jam sets when the sugar concentration and the fruit's natural pectin reach the gel point. Stopping too early leaves the jam runny, while cooking too long can scorch the sugar and make it hard or 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.
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