Damson Cheese Recipe
- 6 lb (2.8 kg) damsons
- ½ pint (300 ml) water
- Sugar
- 2 teaspoons ground allspice
Method:
- Wash the damsons and put them into a large saucepan with the water.
- Bring to the boil, reduce the heat, cover and simmer until the damsons are tender.
- Pour the mixture through a sieve over a large bowl and press through using the back of a wooden spoon.
- Measure the fruit puree. and allow 1 lb (450 g) of sugar to each 1 lb (450 g) of pulp.
- Return the puree to the pan, add the sugar and ground allspice. Stir frequently until the sugar has dissolved .
- Bring to the boil, reduce heat and continue cooking and stirring until very thick.
- Pour into small, clean, dry, warm sterilized jars or moulds.
- Cover and seal.
- Label with contents and date when fully cool.
Makes about 6 lbs (2.8 kg) of Damson Cheese. This article will get you started and explain the finer ponts of making your
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Comments on Damson Cheese Recipe »
Toby @ 5:53 pm
Hi – would like to try this, but could you advise how long it will keep for? Thanks.
Toby @ 5:54 pm
Hi – I'm want to try making this as we have had it before. How long will the cheese keep for and where is best to store it? Many thanks.
Val @ 8:19 pm
They should be stored in a fridge and will keep for about a month.