Sauce & Pickle Recipes > Damson Cheese

How to make damson cheese:
This is basically a very old method of preserving fruit. Sometimes rather than cheese it is called "fruit leather".


3lb damsons
(see measure conversions for more information)


- Put the fruit and 1/4 - 1/2 pint water, to just cover, in a saucepan.
- Cover and simmer gently for 15-20 minutes, until the fruit is really soft.
- Skim off the stones as they come to the surface.
- Using a wooden spoon, press the fruit pulp through a sieve and measure the puree.
- Return the puree to the pan and add 12oz sugar to each 1 pint puree.
- Heat gently, stirring, until the sugar is dissolved.
- Then bring to the boil and boil gently, stirring frequently, for 30-40 minutes, until it is thick enough that it stays apart when the wooden spoon is drawn through the mixture.
- Put in sterilised jars and cover as for jam.
- Store in a cool, dry place for 2 months to mature.