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.
Make the jam
Add ½ pound of sugar for every 2 pounds of fruit.
Set the fruit over a fire and 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.
Set the jam
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 main flavour, body and natural pectin that help the jam thicken and set.
- Sugar
- Sweetens the jam, helps it thicken as it boils, and helps preserve it.
The step that matters
Boiling down until the sides of the pan candy. Sugar and fruit must reach a high enough concentration to set. Stopping too early leaves the jam runny, while boiling too long can scorch the sugar and make it 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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