Damson Cheese
Ingredients
Directions
Prepare the fruit
Bake the damson fruit in a stone jar.
Pour off some of the juice.
In a pan, boil the fruit quickly until it looks dry.
Remove the stones from the fruit.
Make the cheese
Add the sugar and stir well.
Simmer for 2 hours on low heat.
Boil quickly for 30 minutes until the sides of the pan candy.
Pour the mixture into potting pans about 1 inch thick.
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 the bulk, natural pectin and acidity that help the mixture thicken and set.
- Sugar
- Adds sweetness, helps preserve the fruit and thickens the mixture as water evaporates.
The step that matters
Boiling until the sides of the pan candy. Sugar concentrates as water evaporates, and the mixture sets as it cools. Stop too early and it stays runny; go too long or too hot and it can scorch on the pan.
“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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