This fruit cheese is the perfect accompaniment to roast meats or a cheeseboard! Fruit cheeses are also a great way of preserving fruit which has a lot of pips or stones, because, similar to jam and jelly, damson cheese keeps for months once wrapped and refrigerated. The damson is one of the many varieties of plum - a rich source of vitamin C, and riboflavin, as well as a good source of dietary fibers. Given all their health benefits, it is believed that just a few plums a week can help battle fatigue.
500g damsons (washed)
200g granulated sugar
Put the damsons in a large pan, add a couple of tablespoons of water and bring slowly to a simmer. Stir the fruit as it begins to release its juices. Leave to simmer until completely soft.
Tip the contents of the pan into a sieve and push it through to remove the stones and skin, leaving you with a smooth purée.
Measure the purée by volume. For every 200ml, add 150g sugar.
Combine the purée and usgar in a large, heavy-based pan over a low heat. Bring it to simmar and stir to dissolve the sugar. Cook it gently, stirring regularly so it doesn't stick to the pan, until the contents have reduced to a thick purée. You can tell it’s ready when you can drag the spoon across the bottom of the pan and the base stays clearly visible for a second or two. This can take up to an hour of gentle simmering and stirring.
Pour the 'cheese' into very lightly-oiled, shallow containers and leave to cool and set, before storing in the fridge.
It will stay fresh almost indefinitely in the fridge. Served best in slices with bread and cheese!