Damson Cheese

Ingredients

• Damsons
• to every lb. of fruit pulp
• 1/2 lb loaf sugar

Instructions

1. Pick the stalks from the damsons, and put them into a preserving-pan;
2. simmer them over the fire until they are soft, occasionally stirring them;
3. 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.
4. Stir the sugar well in, and simmer the damsons slowly for 2 hours.
5. Skim well; then boil the preserve quickly for 1/2 hour, or until it looks firm and hard in the spoon;
6. 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.
7. A few of the stones may be cracked, and the kernels boiled with the damsons, which very much improves the flavour of the cheese.