Damson Cheese II RecipeOrigin: Britain Period: Traditional |
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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. They can also be turned into sweetmeats by slicing and rolling in sugar and also make interesting and unusual accompaniments to curries. Ingredients:
1.5kg damson plums 
Damson Cheese II Preparation:Method:Wash and dry the fruit then place in a large pan. Add just enough water to come half way up the fruit then bring to a simmer, cover and cook gently until the fruit is pulpy (damson skins are tough and this could take up to an hour). 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 100g 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. Ensure you stir often, scraping the base of the pan to prevent scorching. 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 (this is the more common preservation method). Leave to mature in a cool, dry, place for at least 2 months before serving. If using ramekins or bowls tip out when ready to serve and slice. |
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