• 6 lb (2.8 kg) damsons
• ½ pint (300 ml) water
• Sugar
• 2 teaspoons ground allspice

Method:

1. Wash the damsons and put them into a large saucepan with the water.
2. Bring to the boil, reduce the heat, cover and simmer until the damsons are tender.
3. Pour the mixture through a sieve over a large bowl and press through using the back of a wooden spoon.
4. Measure the fruit puree. and allow 1 lb (450 g) of sugar to each 1 lb (450 g) of pulp.
5. Return the puree to the pan, add the sugar and ground allspice. Stir frequently until the sugar has dissolved .
6. Bring to the boil, reduce heat and continue cooking and stirring until very thick.
7. Pour into small, clean, dry, warm sterilized jars or moulds.
8. Cover and seal.
9. Label with contents and date when fully cool.

Makes about 6 lbs (2.8 kg) of Damson Cheese.

Making Fruit Butters & Cheeses Help

This article will get you started and explain the finer ponts of making your own fruit butters and cheeses:

• Fruit Butters and Cheeses - Making Fruit Butters and Cheeses at Home

Making Your Own Fruit Butters & Cheeses?

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