Damson Cheese

• 3 lb. damsons
• scant ½ pint water
• 1 lb.

Wash the fruit, remove any stems, put fruit and water in a pan and simmer until really soft. Sieve and weigh pulp and return it to the pan with sugar. Stir until sugar dissolves, bring to the boil and boil gently until semi-solid, stirring constantly. Pot and cover in usual way.