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Makes :
1.4 Kilograms

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Put the fruit and water, to just cover, in a saucepan. Cover and simmer gently for 15-20 minutes, until the fruit is really soft.
  • Scoop out the stones with a slotted spoon as they come to the surface.
  • Using a wooden spoon, press the fruit pulp through a nylon sieve and measure the puree.
  • Return the puree to the pan and add sugar for each 568 ml puree.
  • Heat gently, stirring, until the sugar has dissolved, then bring to the boil and boil gently, stirring frequently, for 30-40 minutes, until so thick that the wooden spoon leaves a clean line through the mixture when drawn across the bottom of the pan.
  • Pot and cover the cheese or, if preferred, prepare and fill a bowl or several small moulds from which the cheese can be turned out and served whole.
  • Leave to set and cover as for jam. Store in a cool, dry place for 2 months to mature.


  • 1.4 kilograms  damsons
  • Sugar

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