DAMSON CHEESE

Preparation Method :

• Put the fruit and water, to just cover, in a saucepan. Cover and simmer gently for 15-20 minutes, until the fruit is really soft.
• Scoop out the stones with a slotted spoon as they come to the surface.
• Using a wooden spoon, press the fruit pulp through a nylon sieve and measure the puree.
• Return the puree to the pan and add sugar for each 568 ml puree.
• Heat gently, stirring, until the sugar has dissolved, then bring to the boil and boil gently, stirring frequently, for 30-40 minutes, until so thick that the wooden spoon leaves a clean line through the mixture when drawn across the bottom of the pan.
• Pot and cover the cheese or, if preferred, prepare and fill a bowl or several small moulds from which the cheese can be turned out and served whole.
• Leave to set and cover as for jam. Store in a cool, dry place for 2 months to mature.