Dam­son cheese

Landscape (UK) - - Garden -

Makes 2.5kg

2kg damsons 300ml cold wa­ter 1kg gran­u­lated su­gar

Place the damsons in a large saucepan and cover with the cold wa­ter. Bring to the boil, then sim­mer, cov­ered with a lid, stir­ring oc­ca­sion­ally, for 5-6 mins un­til the damsons are soft. Push the fruit and cook­ing liq­uid through a sieve, stir­ring and press­ing with the back of a large mix­ing spoon over a bowl. Dis­card the skins and stones. This may need do­ing in batches. Trans­fer the dam­son mix­ture back into the saucepan and mix in the su­gar. Sim­mer for 1 hr 20 mins, stir­ring oc­ca­sion­ally, un­til the mix­ture is a thick purée that forms a trail when a spoon is dragged through. Line a 30 x 20cm tin with grease­proof pa­per, then fill it with the mix­ture. Cover tightly with cling film and leave to set and cool for 2 hrs. Cut into squares and serve with bread and cold meats.

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