Damson Cheese
Ingredients
Directions
Remove the stones from the damsons.
Add ¼ pound of lump sugar for every pound of fruit.
Boil the mixture for several hours until it thickens and cleaves to the spoon.
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 and natural pectin that set the cheese as it cooks down.
- Lump sugar
- Sweetens the fruit and helps the mixture thicken into a firm, sliceable preserve.
The step that matters
Boiling until the mixture cleaves to the spoon. Cooking long enough drives off water and concentrates sugar and pectin so the preserve sets firm. Stopping too early leaves a runny result, while overcooking can scorch the sugar and darken the flavour.
“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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