Spiced Damson Cheese
This traditional British condiment is a dense, spiced fruit cheese made from damsons. It is slowly cooked with star anise and cinnamon, then set with sugar. The rich, tangy result pairs wonderfully with roast meats like pork and duck, or can be served alongside a cheeseboard. It requires careful preparation and sterilisation of jars for long-term storage.
Ingredients
- 2kg damsons
- 300ml water
- 1 star anise
- 1 cinnamon stick
- granulated sugar (see step 3 for quantities)
- 25g butter
Method
- Stone and halve the damsons before placing them in a large pan with the water and spices. Bring the contents to a boil, then cover the pan and allow it to simmer gently for 20-25 mins until the fruit becomes soft and pulpy.
- Clean your jars and lids thoroughly with hot soapy water, rinse them well, and stand the jars upright in a roasting tin. Place them in an oven preheated to 180C/160C fan/gas 4 for 10 mins to sterilise.
- Push the cooked fruit through a plastic sieve into a bowl or wide jug to obtain the pulp. Measure this pulp and transfer it to a preserving pan or a large wide pan. For every 600ml of pulp you have, add 450g of sugar. Stir in the butter and bring the mixture slowly to the boil, continuing to stir until the sugar dissolves completely. Boil the mixture steadily for 10-20 mins until it thickens into a pulpy consistency. it is ready when a spoon drawn across the pan base leaves a clean line. Immediately pack the hot cheese into the warm jars, then seal and label them. It will keep for 1 year.
Nutrition (per serving)
Calories32 kcal
Carbs7 g
Sugars7 g
Recipe details
Skill levelA challenge
CategoryCondiment
Cuisinebritish
DietGluten-free, Vegetarian
