Recipes > Preserves & Pickles > Canned & Preserved Fruit > Canned & Preserved Damsons > Damson Cheese

Damson Cheese

Ingredients

Damsons; to every pound of fruit pulp allow 1/2 pound of loaf sugar.

Instructions

Pick the stalks from the damsons, and put them into a preserving-pan; simmer them over the fire until they are soft, occasionally stirring them; then beat them through a coarse sieve, and put the pulp and juice into the preserving-pan, with sugar in the above proportion, having previously carefully weighed them. Stir the sugar well in, and simmer the damsons slowly for 2 hours. Skim well; then boil the preserve quickly for 1/2 hour, or until it looks firm and hard in the spoon; put it quickly into shallow pots, or very tiny earthenware moulds, and, when cold, cover it with oiled papers, and the jars with tissue-paper brushed over on both sides with the white of an egg. A few of the stones may be cracked, and the kernels boiled with the damsons, which very much improves the flavour of the cheese.

Time: 1 hour to boil the damsons without the sugar; 2 hours to simmer them slowly, 1/2 hour quickly.

Sufficient: 1 pint of damsons to make a very small pot of cheese.

Seasonable: Make this in September or October.

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Source

The Book of Household Management (1861).