Damson Cheese
Ingredients
Directions
Prepare
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.
For every 2 pounds of fruit, weigh out ½ cup of sugar.
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 and stir in the sugar.
Simmer for 2 hours slowly, then boil quickly for 30 minutes until the sides of the pan candy.
Pot and set
Pour the jam into potting pans or dishes about 1 inch thick to set firm.
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 flavor, pectin and acid that help the jam gel as it cooks.
- Sugar
- Sweetens the jam and, at high concentration, helps it set and keep by binding water.
The step that matters
Boil until the sides of the pan candy. Setting depends on enough sugar concentration together with pectin and acid. Stopping too early leaves the jam runny, while overcooking makes it stiff and can scorch it on the bottom of 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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