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Spiced damson cheese

Spiced damson cheese

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Rating: 5 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • 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

  • Gluten-free
  • Vegetarian
Nutrition: per tbsp
HighlightNutrientUnit
kcal32
low infat0g
saturates0g
carbs7g
sugars7g
fibre0g
protein0g
salt0g
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Ingredients

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. 

Goes well with

Recipe from Good Food magazine, September 2014

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Overall rating

Rating: 5 out of 5.5 ratings
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