Damson Cheese Recipe
Ingredients:
- 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
own fruit butters and cheeses: Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometers, strainers and muslin. available from Allotment Shopping. Cookware, Marmalade, Jam & Chutney Making Equipment.
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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.
Carol ann @ 7:37 pm
A friend gave me a jar of Damson cheese at christmas, so it got put in the cupboard (like you do when not sure) anyways tried it the other week absolutely gorgeous, I am now addicted, that with some Wensleydale cheese, is brill. So I decided to have a bash myself, that is how I found this site. I have just potted some up (can't wait for it to cool). Only fault I found with the recipe , NOwhere does it tell you that you will need a thick sticking plaster for the blister on your 2nd finger from continual stirring for 2hrs. But it was worth it.
The next time I make it I will know how thick you mean when you say THICK. I kept going till it had reduced by roughly half, and like you said I could see the bottom of the pan when I pulled the wooden spoon accross it.
Thanks for the recipe, off to try some more.
jackie @ 9:29 pm
I cannot wait to try this recipe, the only thing is why is it called Damon cheese. Am I missing something as I cannot see any record of cheese going in.
seamouse @ 11:11 am
@jackie:
hi jackie damson cheese is so called because it has the consistancy of a soft cheese and can be eaten with cold meats etc, as well as a jam.
when tipped out of the jar it is usually sliced like a cheese
hope this helps
chris