Excellent Damson Cheese

Ingredients

• To each pound of fruit, pared, stoned
• 6 ounces of pounded sugar for each pound of the plums

Method

1. 1

   After baking or stewing the damsons, drain off the juice, skin, and stone the fruit.

2. 2

   Pour back a third to half of the juice, weigh, and boil until it forms a dry paste.

3. 3

   Stir in sugar until dissolved, then boil again until it leaves the pan dry and adheres to the spoon.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 453. The excerpt below is the record exactly as published.

EXCELLENT DAMSON CHEESE. When the fruit has "been baked or stewed tender, as directed above, drain off the juice, skin and stone the damsons, pour back to them from a third to half of their juice, weigh and then boil them over a clear brisk fire, until they form quite a dry paste ; add six ounces of pounded sugar for each pound of the plums ; stir them off the fire until this is dissolved, and boil the preserve again without quitting or ceasing to stir it, until it leaves the pan quite dry, and adheres in a mass to the spoon. If it should not stick to the fingers when lightly touched, it will be sufficiently done to keep very long ; press it quickly into pans or moulds ; lay on it a paper dipped in spirit when it is perfectly cold ; tie another fold over it, and store it in a dry place. Bullace cheese is made in the same manner, and almost any kind of plum will make an agreeable preserve of the sort. To each pound of fruit, pared, stoned

Cook this with the app: pantry check, scaling, and the assistant.