Mrs Beetons Jams and Preserves Revisited
Damson Cheese
Damsons
To every 450g (1lb) of Fruit Pulp allow:
225g (8oz) Sugar
Remove the stalks from the damsons and put into a preserving pan.
Simmer over the heat until they are soft, stirring occasionally.
Push through a coarse sieve.
Put the pulp and juice into the preserving pan, with sugar in the above ratio, having previously carefully weighed them.
Stir the sugar well in and simmer the damsons slowly for 2 hours.
Skim well.
Boil the preserve quickly for 30 minutes or until it looks firm and hard in the spoon.
Quickly put into into sterilised jars with airtight lids
Allow to go cold before sealing..
A few of the stones may be cracked and the kernels boiled with the damsons, which very much improves the flavour of the cheese.
Time: 1 hour to boil the damsons without the sugar. 2 hours to simmer them slowly, 30 minutes quickly.
Sufficient: 600ml (1 pint) of damsons to make a very small pot of cheese.
Seasonable: Make this in September or October.
DAMSON CHEESE
1536. INGREDIENTS - Damsons; to every lb. of fruit pulp allow 1/2 lb. of loaf sugar.
Mode - 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.
Time - 1 hour to boil the damsons without the sugar; 2 hours to simmer them slowly, 1/2 hour quickly.
Average cost, from 8d. to 10d. per 1/3 lb. pot.
Sufficient - 1 pint of damsons to make a very small pot of cheese.
Seasonable - Make this in September or October.
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