[Poolfield2]

As I was given 14lbs of damsons I thought I'd have a go at damson cheese or butter, I was a bit freaked by Val's recipe as it added Allspice but I trusted her judgement and it is a stunning combo.

Thanks Val.

[Pip Judgeford]

14 pounds!  What  a mish, especially picking out a million stones!  Hadnt heard about the allspice but will give it a go

=Pip

[Madame Cholet]

Usually cook my damsons and pass through seive, easier than stoning, makes a lovely smooth tasty jam.

[wackyjacky]

I have picked loads of damson and will now make Val's damson cheese.  I am a beginner, can someone tell me why  its's called damson cheese when there is no cheese.
Thanks

[Yorkie]

Erm.

No, I've no idea either!

[arugula]

Some people call lemon curd, lemon cheese. Its probably a regional thing.... 

[mumofstig]

because you cut it and eat slices with some bread, just like you do a piece of cheese

[arugula]

I think there must be some recipe differences, but my MIL - a lady from Cheshire - always used to call lemon curd, lemon cheese (even when it said lemon curd on the label). 

[New shoot]

Isn't it a texture thing    A fruit butter is like a really stiff jam.  A fruit cheese is even stiffer, so it can be cut into slices.

[Poolfield2]

Ooo it's damson time again, the first batch will be made in the morning and the second in the afternoon. We had baked damson sponge for dinner and there are stewed damsons to go with yoghurt for breakfast.

[prikay]

Have you still got damons on trees down there!
Trees round us got picked clean a month ago and we are now into our second jar of jam - lovely