Fruit Cheeses are a good way of preserving fruit which has a lot of pips or stones.
Ingredients for Damson Cheese:
- 6 lb (2.8 kg) damsons
- ½ pint (300 ml) water
- 2 teaspoons ground allspice
Method for Damson Cheese:
- Wash the damsons and put them into a large saucepan with the water.
- Bring to the boil, reduce the heat, cover and simmer until the damsons are tender.
- Pour the mixture through a sieve over a large bowl and press through using the back of a wooden spoon.
- Measure the fruit purée. and allow 1 lb (450 g) of sugar to each 1 lb (450 g) of pulp.
- Return the purée to the pan, add the sugar and ground allspice. Stir frequently until the sugar has dissolved .
- Bring to the boil, reduce heat and continue cooking and stirring until very thick.
- Pour into small, clean, dry, warm sterilized jars or moulds.
- Cover and seal.
- Label with contents and date when fully cool.
Makes about 6 lbs (2.8 kg) of Damson Cheese.
Can be turned out in one piece and cut with a knife in place of cheese or, cut into small pieces, as a sweetmeat. Also useful as a condiment to cold meat or poultry.
Has a fairly short storage life, months rather than years. Once opened, should be eaten within a week or two. Best kept in the fridge.
General Information on Making Fruit Butters & Cheese
Fruit Butters & Cheeses
Fruit butters and fruit cheese are old-fashioned names for preserves made with fruit puree and sugar. Generally the fruits used for jellies are also the best ones for butter and cheeses and they can even be made from the pulp left in the jelly bag after...
A friend gave me a jar of Damson cheese at christmas, so it got put in the cupboard (like you do when not sure) anyways tried it the other week absolutely gorgeous, I am now addicted, that with some Wensleydale cheese, is brill. So I decided to have a bash myself, that is how I found this site. I have just potted some up (can’t wait for it to cool). Only fault I found with the recipe , NOwhere does it tell you that you will need a thick sticking plaster for the blister on your 2nd finger from continual stirring for 2hrs. But it was worth it.
The next time I make it I will know how thick you mean when you say THICK. I kept going till it had reduced by roughly half, and like you said I could see the bottom of the pan when I pulled the wooden spoon accross it.
Thanks for the recipe, off to try some more.
I cannot wait to try this recipe, the only thing is why is it called Damon cheese. Am I missing something as I cannot see any record of cheese going in.
hi jackie damson cheese is so called because it has the consistancy of a soft cheese and can be eaten with cold meats etc, as well as a jam.
when tipped out of the jar it is usually sliced like a cheese
hope this helps
In Germany we have a similar thing called ´´QUITTENBROT´´or ´´QUITTENSPECK´´(QUINCE BREAD). You take some quinces of the pear-shaped type, rub them down(NOT wash them!) cut them up, boil them till they are tender, then you handle them just the way you would have done with damsons but in the end you spread it on oiled baking paper or fill it in small creased moulds. After several hours, it had set .you now can cut it up/unmould it OR you cut it into thin laces, form ´´´brezels´´ and the likes of it (this is called´´QUITTENG´SCHLING´´) afterwards you sugar it again and dry it in a low oven overnight, leaving the oven door slightly open. They used to decorate the Christmas tree with it.