Damson Cheese
Ingredients
Directions
Prepare the fruit
Boil the damson fruit in enough water to cover it until tender.
Pulp the fruit through a coarse sieve.
Make the cheese
Add 4 ounces of sugar for each pound of fruit.
Boil until it begins to candy on the sides.
Pour the mixture into tin molds.
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 body, pulp and tart flavour of the cheese.
- Sugar
- Sweetens the pulp and, once boiled down, helps it set into a firm, sliceable mass.
The step that matters
Boiling until it begins to candy on the sides. Sugar and fruit pulp must be cooked down far enough to concentrate and set. Stopping too early leaves a soft mixture that will not hold its shape in the molds, while overcooking 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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