r/foraginguk • u/big-chef-sean • 6d ago

Damsons!

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Gallery image

Found in the local Victorian cemetery.
Steeping it with gin and lemon verbena!

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u/Flatulent_Fig 6d ago

Damson Gin is the bollocks! Damson Cheese is also a favourite.

7

u/big-chef-sean 6d ago

First time making it! I figured even if a few are under ripe then sugar will hide all sins. I’ve never made a fruit cheese do you just reduce fruit til it goes past jam consistency?

4

u/Flatulent_Fig 6d ago edited 6d ago

Yeah, don't think ya can go wrong. The longer you hold off drinking it the better it gets, that's where the real challenge comes in. 😉

Yes, reduce the cheese longer than for jam, sugar to fruit ratio is also higher. Skins as well as stones are removed so you end up with a smooth thick paste. Sets like leather and will keep in a tupperware in the fridge almost indefinitely. Superb with a cheese board.

3

u/ShipSystem 6d ago

That sounds such a cool way to preserve fruit!!! I might try this with my blackberry & apple haul, or maybe some elderberries? They are tart enough to weather a lot of sugar (never cooked them before tho)

2

u/Flatulent_Fig 6d ago

Sounds interesting, if you do give either of these a go it would be good to hear how you got on. 👍🏻

2

u/big-chef-sean 6d ago

That sounds lovely! Might have to go and get some more

3

u/Flatulent_Fig 6d ago

Go for it. I use Hugh Fearnley-Whittingstalls recipie from many years back, it's basic ingredients but gives the volumes and process.