-
Wash the fruit and remove stems and
leaves.
-
Put the fruit into a deep heavy based
pan and add water to half cover the fruit.
-
Simmer the fruit gently until
thoroughly soft.
-
Rub through a strainer.
-
Do not use a food processor or
blender.
-
Weigh or measure the pulp and allow
450 g sugar to every 450 g of pulp.
-
Combine the pulp and sugar in the
rinsed out pan.
-
Tie the bay leaf, cloves and cinnamon
in a muslin or cheese cloth bag and add to the damsons.
-
Bring to the boil and allow to cook
over moderate heat for 1-1.5 hours, stirring constantly.
-
When the mixture is thick remove the
muslin or cheese cloth bag.
-
When the mixture is cold it should be
firm enough to slice.
-
Set in a loaf pan and allow to cool.
-
Chill until firm.
-
May be served as a pudding or dessert
with cream.
-
If a softer, more spreadable mixture
is desired, double the quantity of water.
-
Pour this mixture into sterilized
jars, seal and keep in a cool place.
-
Keep the damson cheese refrigerated
after opening the jar.
