Damson cheese

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.