Damson Cheese RecipeOrigin: Britain Period: Traditional |
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Ingredients:A fruit cheese is a very thick country preserve that's traditionally set in a mould and which is then sliced and served as an accompaniment to cold meats and game.
1.4kg damson plums 
Damson Cheese Preparation:Method:Add the fruit and just enough water to half cover (about 200ml) in a pan. Bring to a simmer, cover and cook gently for about 20 minutes, or until the fruit is very soft. Remove the lid and scoop our as many of the stones you can with a slotted spoon as they raise the to the surface of the liquid. Transfer the fruit to a fine-meshed sieve and, using a wooden spoon press the pulp and liquid into a bowl. Measure the volume of puree then return to a pan along with 60g sugar per 100ml puree. Heat gently, stirring frequently, until the sugar has dissolved then bring to a gentle boil and cook for about 35 minutes, or until the mixture becomes thick enough that a wooden spoon drawn through the bottom of mixture leaves a clean line. You can either ladle the cheese into sterilized jars that have been warmed in an oven set to 100°C for 10 minutes. Allow 1cm of head space then secure the lid, allow to cool and store. Or you can spoon the cheese into ramekins or small moulds before covering and storing as for jam. Leave to mature in a cool, dry, place for at least 2 months before serving. If using ramekins of bowls tip out when ready to serve and slice. |
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