Name: Spiced damson cheese
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: Makes about 1kg
Cuisine: British
Ingredients: 2kg damsons; 300ml water; 1 star anise; 1 cinnamon stick; granulated sugar (see step 3 for quantities); 25g butter

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Spiced damson cheese

Spiced damson cheese

Mary Cadogan

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Makes about 1kg

A challenge

Prep: 25 mins

Cook: 40 mins - 50 mins

A star rating of 5 out of 5.7 ratingsRate

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This densely packed spiced fruit cheese is the perfect accompaniment to roast meats such as pork and duck, or a cheeseboard

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2kg damsons
300ml water
1 star anise
1 cinnamon stick
granulated sugar

(see step 3 for quantities)
25g butter

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Nutrition: per tbsp

kcal32
fat0g

low
saturates0g
carbs7g
sugars7g
fibre0g
protein0g
salt0g

Method

step 1

Halve and stone the damsons, and put in a large pan with the water and spices. Bring to the boil, then cover and simmer gently for 20-25 mins until the fruit is pulpy.
step 2

Wash your jars (preferably small wide-necked ones) and lids in hot soapy water, rinse well, then put the jars upright in a roasting tin. Heat in the oven at 180C/160C fan/gas 4 for 10 mins.
step 3

Press the fruit through a plastic sieve into a bowl or wide jug. Measure the pulp and tip into a preserving pan or large wide pan. For every 600ml of pulp, add 450g of sugar. Add the butter and bring slowly to the boil, stirring, until the sugar has dissolved. Boil steadily until the mixture is thick and pulpy, and a spoon drawn across the base leaves a clean line (or test for set, see tip, below left) – this will take 10-20 mins. Pack the cheese into the warm jars, seal and label. Will keep for 1 year.

RECIPE TIPS

TESTING FOR SET

Before you start, put two saucers in the freezer. Take the cheese off the heat, spoon a little onto a chilled saucer, leave for a minute, then push with your finger. If it wrinkles softly, the cheese is ready. If not, return to the heat, boil for a few more minutes and test again.

Recipe from Good Food magazine, September 2014

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A star rating of 5 out of 5.7 ratings

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