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Damson Cheese

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. Must
  2. a half pound of sugar
  3. Water
  4. Cut

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Bake or boil the fruit in a stone jar, or put in a saucepan of water over the fire ;
  2. pour off some of the j uice, and to every two pounds of fruit put a half pound of sugar;
  3. set the fruit over a fire in a pan, let it boil quickly till it begins to look dry, take out the stones and add the sugar, stir it well in and simmer two hours slowly;
  4. then boil it quickly half an hour till the sides of the pan begin to candy.
  5. Pour the jam into potting pans or dishes an inch thick, so that it may cut firm.
  6. Should the skins be disliked, then the juice is not to betaken out;
  7. but after the first process, the fruit must be pulped through a coarse seive, with thej uice, and managed as above* All the juice may remain inandbe boiled toevaporate, butdo not add the sugar till it has done so.
  8. It looks well in shapes or fancy moulds.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Wooden spoon