Damson and apple cheese

Name: Damson and apple cheese
Prep time: 2 h 15 min
Total time: 2 h 15 min
Yield: Makes 18 squares
Cuisine: Spanish recipes
Ingredients: 1kg damsons (or small plums); 500g cooking apples; 1 vanilla pod (optional); 800g granulated or preserving sugar; Oil, for greasing; Caster sugar, to dust

Easy
September 2006

Easy
September 2006

Makes 18 squares
Take 2 hours 15 minutes to make, plus 12 hours setting

Serve this damson and apple cheese like a chutney; it’s wonderful served with goat’s or sheep’s milk cheeses, as is traditional, but also alongside roast lamb or game dishes, too.

Looking for more ways to use the seasonal fruit? Take a look at all of our damson recipes, here.

Nutrition: per serving

Calories: 212kcals
Fat: 0.2g (trace saturated)
Protein: 0.4g
Carbohydrates: 55.8g (55.8g sugar)
Salt: trace

Nutrition: per serving

Calories: 212kcals
Fat: 0.2g (trace saturated)
Protein: 0.4g
Carbohydrates: 55.8g (55.8g sugar)
Salt: trace

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Ingredients

1kg damsons (or small plums)
500g cooking apples
1 vanilla pod (optional)
800g granulated or preserving sugar
Oil, for greasing
Caster sugar, to dust

1kg damsons (or small plums)
500g cooking apples
1 vanilla pod (optional)
800g granulated or preserving sugar
Oil, for greasing
Caster sugar, to dust

Method

Damsons are a nightmare to stone so just wash them (or the plums) and pop into a large pan. Quarter the apples (don’t peel or remove the pips) and add to the pan with the vanilla pod, split in half, if using. Half-cover the fruit with 600ml water and bring to a gentle simmer. Cook, partially covered, for 30 minutes.
Pass the fruit through a sieve, in batches, into a large bowl. Stir the pulp with a wooden spoon to help it through. Discard the pips, skin, peel and stones. Scrape the seeds from the vanilla pod into the sieved fruit, if using, and discard the pod.
Measure the fruit purée in a jug – you should have about 1.2 litres. Add the sugar (or 100g sugar for every 150ml purée) and heat very gently until the sugar dissolves. Bring to a gentle simmer and cook for about 11/4 hours, stirring regularly. This burns easily, so don’t go away. It’s ready when a wooden spoon leaves a clear wake. Take off the heat.
Oil a deep baking tray, about 26 x 17cm, and line with baking paper. Pour in the purée, cool, then chill for 12 hours or until set.
Cut into 18 squares. To store, dust with caster sugar, leave to dry, then layer up between baking paper in an airtight container. Store in a cool place for up to 6 months.

Method

Damsons are a nightmare to stone so just wash them (or the plums) and pop into a large pan. Quarter the apples (don’t peel or remove the pips) and add to the pan with the vanilla pod, split in half, if using. Half-cover the fruit with 600ml water and bring to a gentle simmer. Cook, partially covered, for 30 minutes.
Pass the fruit through a sieve, in batches, into a large bowl. Stir the pulp with a wooden spoon to help it through. Discard the pips, skin, peel and stones. Scrape the seeds from the vanilla pod into the sieved fruit, if using, and discard the pod.
Measure the fruit purée in a jug – you should have about 1.2 litres. Add the sugar (or 100g sugar for every 150ml purée) and heat very gently until the sugar dissolves. Bring to a gentle simmer and cook for about 11/4 hours, stirring regularly. This burns easily, so don’t go away. It’s ready when a wooden spoon leaves a clear wake. Take off the heat.
Oil a deep baking tray, about 26 x 17cm, and line with baking paper. Pour in the purée, cool, then chill for 12 hours or until set.
Cut into 18 squares. To store, dust with caster sugar, leave to dry, then layer up between baking paper in an airtight container. Store in a cool place for up to 6 months.

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