Damson Cheese
Ingredients
Directions
Bake the damsons in a jar until tender.
Rub the damsons through a colander.
Add the lump sugar and boil until thick like marmalade.
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 pulp that forms the body and set of the cheese.
- Lump sugar
- Sweetens the fruit and helps it thicken into a firm, spreadable mass as it boils.
The step that matters
Boiling the pulp with sugar. The mixture must be boiled long enough to reduce and concentrate, since sugar and pectin in the fruit only set into a thick, spreadable texture once enough water has evaporated. Stopping early leaves it runny.
“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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