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Damson / Plum Cheese Recipe
Not a dairy product, but a traditional thick preserve/relish emanating from North Yorkshire and Cumbria.
It's made with damsons and sugar, and used both as a jam and as a condiment for cold meat and game. It can be kept in jam jars, or moulded in small pots and simply turned out. It can also be made with plums.
You can halve, or even quarter the recipe quantities - without harm.
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- Suitable for Vegetarians
- Suitable for Vegans
A stainless-steel preserving pan; 6 glass jam/honey jars - sterilised by boiling for 20 minutes (or in the oven)
For about 2.7 kilos/6 lbs:
2.8 kilos/6 lbs ripe Damsons, washed
400ml/15 fl oz Water
about 2.2kg/4.5 lbs Sugar
- Put the fruit and water into a stainless steel pan, and simmer it gently for 20 minutes - or until the fruit is soft.
- Take out the stones as they come to the surface.
- Press the mixture through a sieve and measure the resultant purée, writing down the quantity in ml.or pints.
- Return the mixture to the pan and add 350g/12 oz of sugar for each 600ml/1 pint of purée.
- Heat the mixture, gently, until the sugar has dissolved - stirring occasionally; then bring to the boil and simmer very gently for a further 40 minutes - or until the mixture is thick enough to leave a groove when a spoon is drawn across the mixture.
- Bottle in the sterilised jars (or put into ramekins if not intending to keep), and keep in a cool, dark place.
If bottled in jars, the mixture will continue to develop flavour, and will be better if kept for 2 to 3 months.