Damson Cheese
Ingredients
Directions
Make the fruit pulp
Boil the damson fruit in enough water to cover it.
Strain the pulp through a coarse sieve.
Cook and set
Add ¼ pound of sugar for each pound of fruit.
Boil until it begins to candy on the sides.
Pour into tin molds to set.
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 pulp and natural pectin that let the cheese set firm.
- Sugar
- Sweetens the cheese and helps it thicken and hold its shape as it cooks down.
The step that matters
Boil until it begins to candy on the sides. Cooking the pulp with sugar until it thickens concentrates the sugar and fruit solids. If it is undercooked the cheese will not set firm when cooled, and overcooking makes it hard and sticky.
“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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