Sauce & Pickle Recipes > Damson Cheese
sugar
(see measure conversions for more information)
- 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.
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Comment Script
How to make damson cheese:
This is basically a very old method of preserving fruit. Sometimes rather than cheese it is called "fruit leather".
Ingredients
3lb damsonssugar
(see measure conversions for more information)
Method
- 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.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Sauce & Pickle Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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