Plum or Damson Cheese

This is a highly traditional way of making a very thick sweet fruit purée. There’s no ‘cheese’ included in the recipe at all. The dish just seems to have adopted the name through its consistency. It’s basically a very thick, solidly set purée. Once made and set in suitable jars – ones that will release the jelly whole – it’s left to mature for 6 months and over. Most will last for up to 2 years. When served, the jelly is just turned out of the jar and sliced. This will then be served with a