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📝 Description
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🥘 Ingredients
Damsons; to every lb. of fruit pulp allow 1/2 lb. of loaf sugar.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Damson Cheese this week, and it was a delightful trip back in time. The process was surprisingly simple — just simmering the damsons, sieving them, and cooking them down with sugar. I found the simmering time to be the key to a rich, intense flavour. It was the damsons' stones that caught me off guard. I was skeptical about cracking them and boiling the kernels with the fruit, but it really did enhance the final product. The almond-like flavour was subtle yet distinctive, adding depth to the preserve. This recipe is perfect for the modern-day pantry stocker who loves a good project. The result is a tangy, sweet spread that's excellent on toast or scones. It's also a great way to use up damsons if you're lucky enough to have a tree. I ended up with a couple of small jars, which I've tucked away for a winter treat. The Damson Cheese keeps well, and I'm looking forward to spreading it on some homemade oatcakes on a chilly evening.
