Spiced damson cheese

Spiced damson cheese

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(3 ratings)

Prep: 25 mins Cook: 40 mins - 50 mins

A challenge

Makes about 1kg
This densely packed spiced fruit cheese is the perfect accompaniment to roast meats such as pork and duck, or a cheeseboard

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per tbsp

  • kcal32
  • fat0g
  • saturates0g
  • carbs7g
  • sugars7g
  • fibre0g
  • protein0g
  • salt0g
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Ingredients

  • 2kg damsons
    Damson

    Damson

    dam-sun

    A small fruit with vibrant dark blue skin and a strong, sour flavour, damsons are similar to…

  • 300ml water
  • 1 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 1 cinnamon stick
  • granulated sugar (see step 3 for quantities)
  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  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.

  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.

  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.

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Comments, questions and tips

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evil_angelwings's picture
evil_angelwings
6th Apr, 2016
5.05
I used my "spent" damsons left over after making damson gin. Delicious, and can't taste any gin! Great on toast! Just to add, I didn't bother straining with a sieve, I just blended the mixture in my high speed blender instead, worked just fine.
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