Put the damsons in a heavy-bottomed saucepan, pour in about half their volume of water, simmer for about 20 minutes and rub through a sieve. Weigh, and return to the pan with slightly less than the same weight of sugar. Simmer for about an hour, stirring from time to time. Towards the end of the cooking be careful the purée does not catch and burn on the bottom of the pan. Remove with a flexible spatula to a small dish, cover with clingfilm, and cool. Serve warm or cold with the stew; I prefer warm as it looks a bit tidier on the plate. You can make a good cheese with Bramley apples, but be even more careful not to let them burn.
Nothing else is needed for this.
© 2001 Stephen Bull. All rights reserved.